Chicken Shish Kebabs

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Don’t get scared off by the long spice list. The taste is authentic Mediterranean and delicious to us non-mediteranneans.

Spice Rub
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2/3 teaspoon paprika
1/2 teaspoon turmeric
2 tablespoons olive oil

Skewers
2 pounds skinless boneless chicken breasts, cut into 1-1/2-inch cubes
2 tablespoons olive oil
8 ounces fresh white mushrooms, quartered
1 pint cherry tomatoes
1 red onion, cut into wedges
1 bell pepper, cut into 1-inch pieces
8 (12-inch) skewers, soaked in water for 1/2 hour

For spice rub:
Mix cumin, coriander, garlic powder, onion powder, salt, ground black pepper, paprika and turmeric in a small bowl. Add olive oil to spices. Mix to combine.

For skewers:
Place spice rub mixture and chicken cubes into a gallon size resealable plastic bag. Seal and refrigerate 8 hours or overnight.

Preheat oven to 375 degrees F. Thread chicken and vegetables onto 12-inch skewers, starting and ending with chicken.

Bake until chicken is cooked through, and vegetables look grilled, about 20-25 minutes.

8 servings

Tip:
Double the spice rub and store for a quick and easy supper in a pinch. To take this up a notch, use a sprig of rosemary as the actual skewer. Look for one that is long and thick. Leave herbs at the head of the skewers intact and pull off most of the remaining leaves. Then assemble and bake as instructed.

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