2 ½ pounds boneless skinless chicken, breasts

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons Spanish paprika

1 teaspoon chili, flakes

1 teaspoon salt

½ teaspoon ground black pepper

1 tablespoon pureed garlic

2 tablespoons fresh lemon, juice

1 tablespoon olive oil

1 tablespoon water, optional

6 wooden skewers, soaked in water, for an hour


1 red pepper

1 green zucchini

1 garlic, clove, chopped

1 tablespoon olive oil

a liberal sprinkling of dried basil

a liberal sprinkling of dried oregano

salt and pepper, to taste



1. Preheat oven to 350 degrees F.

2. Place the chicken breasts in a bowl. Combine the rest of the marinade ingredients. Mix very well. Coat the chicken thoroughly. If you find that the marinade is too thick you can add the water.

3. Cover and marinate a minimum of 3 hours.

4. Place the chicken breasts on a very hot grill. Grill the chicken for 4 to 5 minutes per side. Slice chicken into large bite size pieces.

5. Cut red pepper and zucchini into large bite size pieces. Toss vegetables with garlic, oil, herbs and pepper. Grill vegetables.

6. Alternately skewer chicken with vegetables. Finish cooking skewered chicken and vegetables in the oven for a few minutes until chicken is cooked through.


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