Ingredients

Start to finish: 30 minutes
Servings: 4 main, 6 to 8 starters

1/2 tablespoon cumin
1/2 tablespoon group coriander
1/2 tablespoon turmeric
1 tablespoon cinnamon
1 tablespoon smoked paprika
1 tablespoon mustard powder
1/2 tablespoon kosher salt
1 1/2 pounds boneless, skinless chicken breast tenders
2 tablespoons olive oil

Directions

Place bamboo skewers in a shallow bowl of water.

In a large zip-close plastic bag, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder and salt. Close the bag and shake to blend the seasonings. Set aside.

Place the chicken in the bag of spices, then add the olive oil. Close the bag, gently pressing out any air. Gently knead the chicken, working the seasonings and oil so it thoroughly coats all of the chicken.

Coat grill grates with oil or high-heat cooking spray. Preheat the grill on high.

Carefully place a chicken tender on each skewer. Place the skewers on the grill and cook for about 3 to 4 minutes per side, or until the meat reaches at least 165 F on an instant-read thermometer. Serve immediately.