The coriander kebobs were a huge hit the first time I made them!! I had a big group of friends out to my little beach house in Malibu, and we had big plans…to drink, and grill and chill for a full 48 hrs.
Rough life, I know.
I hadn’t used coriander much, so when I finally found a way to really spice up chicken with this fragrant spice, I was pretty excited!
Total Time: 20 Mins
Prep Time: 5 Mins
Cook Time: 15 Mins
3-5 Boneless & Skinless Organic Chicken Breast
Metal or Wooden Skewers
3 sprigs of fresh Dill
For Seasoning Mix:
1 tsp Coriander
2 cloves of garlic, grated on a micro plane or finely chopped
1 tsp of Paprika
Big pinch of Cayenne
2 tbsp of Olive oil
Big pinch of Sea Salt
Big Pinch of fresh ground Black Pepper
If you are using wooden skewers, soak them for 30 minutes in water. Cut the chicken breasts in to 4 to 5 inch strips.
This is a great kebob tip! Most people cut the meat in to cubes but by cutting it into strips it gives you a sturdier base for the skewer because you are piercing the meat twice! Once through each side…
Layer the chicken on to each skewer. Mix all of the “seasoning mix” ingredients in to a small mixing bowl and then brush evenly on to each skewer. Cook over medium heat on a grill on grill pan on the stove. Garnish with fresh herbs.
