2 Smart Chicken boneless skinless breasts, cut into 1 inch cubes
6 Smart Chicken boneless skinless thighs, cut into 1 inch x 2 inch strips
3 lemons, each cut into 8 wedges
1 1/2 tsp. cumin
1/2 tsp. coriander
1 1/2 tsp. smoked Spanish paprka
1/2 tsp. red pepper flakes
1 1/2 tsp. ground New Mexico red chili
1/4 tsp. allspice
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne
1/2 tsp. Mexican oregano
1/2 bunch cilantro, stems removed (about 1/2 cup)
1 ounce fresh mint, stems removed
Zest of 1 lemon
4 cloves garlic
1/2 cup olive oil
10 skewers, soaked in water
Mix all dry seasonings in small bowl. Place cilantro, mint, lemon zest, and garlic in a food processor and mince. Add olive oil and dry seasonings to the herb mixture and blend. Pour over chicken and lemon wedges and toss well. Let marinade for 30 minutes.
For each skewer, lace a lemon wedge, rind first, followed by six pieces of chicken. (Thigh pieces will need to be folded over as they’re skewered.) Skewer a final lemon wedge, flesh first, at the end of each stick.
Heat grill to medium-high heat. Grill the skewers 5 minutes per side (turning 4 times). Transfer skewers to plate and drizzle with cilantro sauce. Serve with an arugula salad and sliced fresh white nectarines.
In a food processor mince garlic. Add cilantro, salt, red pepper flakes, and pepper. Blend until finely minced then add olive oil with pulse action.