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Grilled Uighur-Style Cumin Chicken Kebabs
Bringing the bold, street-food flavors of Uighur cuisine straight to your backyard, these grilled chicken skewers rely on a simple but powerful spice blend. You'll toss tender cubes of chicken with crushed cumin, salt, and a kick of cayenne pepper before hitting the hot grates. The meat develops a beautiful, smoky char on the outside while staying incredibly juicy in the center. It's a fast, flavorful way to shake up your usual grilling routine.
Equipment
- Grill
Ingredients
- 2 pounds boneless, skinless chicken breasts and/or thighs
- ½ teaspoon salt
- 1 teaspoon crushed or ground cumin seeds
- ¼ teaspoon cayenne
Instructions
- 1If using wooden skewers, soak 10 to 12 of them in water for 30 minutes to prevent burning on the hot grill.
- 2Prepare a charcoal grill or preheat a gas grill to a medium-low flame. Position the grill rack about 5 inches above the heat source.
- 3Cut the chicken breasts and thighs into uniform 3/4- to 1-inch cubes. Thread the meat onto the skewers, leaving a small gap between each piece and at least 2 inches of empty space at both ends. Don't pack the meat too tightly, or it won't cook evenly.
- 4Place the skewers directly onto the hot grill rack. Sprinkle the meat with a third of the salt, a third of the cumin, and a pinch of cayenne pepper. Cover the grill and cook for 4 minutes.
- 5Use tongs to gently loosen the chicken from the grate. Roll the skewers onto their sides, cover, and grill for 3 more minutes.
- 6Rotate the skewers another quarter turn. Season with the remaining salt, cumin, and cayenne. Cover and cook for 3 minutes.
- 7Give the skewers one final turn and grill covered for 2 to 3 minutes, until the meat is completely cooked through the center. Transfer to a platter to serve.
Notes
- Equipment: If using metal skewers, keep a close eye on the chicken. Metal conducts heat and may shorten the overall cooking time slightly.
- Prep tip: You can buy a whole chicken, use the meat for these skewers, and save the bones to make a homemade stock.
- Serving: Slide the chicken pieces off the skewers onto a central platter so guests can easily help themselves.
