- 1/4 cup olive oil
- 2 tablespoons chopped fresh oregano
- 1 small onion, sliced
- 2 cloves garlic, crushed
- 2 tablespoons honey
- 1 teaspoon sea salt
- 1 pound boneless, skinless chicken breasts or thighs, cut into chunks
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon mustard seed
- 1 teaspoon fennel seed
- 2 clove buds
- 2 allspice berries
- Bamboo skewers, soaked in water
Combine oil, oregano, onions, garlic, honey, salt and chicken; let marinate for 2 hours. Remove chicken from the marinade and dry with a clean towel.
Place cumin, coriander, mustard seeds, fennel seeds, cloves and allspice in a mortar, spice grinder or pepper mill; crack or coarsely grind.
Roll chicken in spice mixture and string onto skewers. For appetizer portions, place 2 pieces per skewer. For a main course, string 6 to 8 pieces per skewer.
Grill skewers over hot coals or a gas grill pre-heated to high, for about 10 minutes, occasionally turning, or until the internal temperature is 165° F. (You also may roast the skewers in a 400° F oven for 10 to 12 minutes.)
Serve with polenta or couscous and Honeyed Orange and Fennel Salad.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.Become a member