Grilled Chicken Kabobs

I used a cast iron grill pan that we got for our wedding to make these delicious kabobs and served them over quick and easy cous cous.  They would probably be even better cooked outside over a real grill, but we do what we can.  It was still fun to feel like we were grilling on a summer night.

The whole meal is very quick and simple.  We had leftovers so I brought some for lunches and then we still had enough for another dinner served with corn on the cob.

For variations, try whatever veggies you like instead of peppers, swordfish instead of chicken, and rice or quinoa instead of couscous.


Grilled Chicken Kabobs
Adapted from williams-sonoma.com

Ingredients:

• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. paprika
• 1 1/2 tsp. ground turmeric
• 1 tsp. ground cinnamon
• 1/2 tsp. garlic powder
• 1/8 tsp. cayenne pepper (optional)
• 1 tsp. salt
• 2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 large bell peppers, seeded and cut into 1-inch squares
• 2 Tbs. olive oil 

Directions:

If you are using wooden skewers, let them soak in a pan of water for at 30 minutes to an hour so they won't catch on fire.

In a small bowl, stir together the cumin, paprika, turmeric, cinnamon, garlic powder, cayenne and salt.

In a large bowl, stir together the chicken, bell peppers and olive oil. Sprinkle with the spice mixture and stir again to coat evenly. Thread the chicken and bell pepper pieces onto 6 or 7 skewers, alternating the pieces and dividing them evenly; leave a bit of space between each piece.   If you have extra peppers, make a couple pepper-only skewers.

Preheat a stovetop grill pan over medium-high heat until the pan is very hot, 5 to 6 minutes. Place the skewers on the pan. Cook until the chicken is nicely grill-marked underneath, 4 to 5 minutes. Using oven mitts, turn the skewers over. Continue cooking until the chicken is nicely grill-marked on the other side and is cooked through, 4 to 5 minutes more.  Serve the kabobs over couscous.  Let each guest take the food off the kabob with a fork, or remove them yourself and serve in a dish.

Couscous

1 1/2 Cups Couscous
3 Cups Water

Boil the water in a small saucepan.  Add the couscous and turn off the heat.  Cover and let sit for about 5 minutes or until all the water is absorbed.  Fluff lightly with a fork.