• 2 T olive oil
• 1 t ground coriander
• 1 t ground cumin
• 1 t sea salt
• ½ t curry powder
• ½ t ground cinnamon
• ½ t cayenne pepper
• 2 cloves garlic, minced
• 4 chicken breasts, cut into 1 inch cubes (about 1 ½ lbs)
• 12 8-inch bamboo skewers (soak in water for 30 mins. prior to use)

In small bowl, mix together the oil, coriander, cumin, sea salt, curry powder, cinnsmon, cayenne and garlic. Add the chicken and stir to coat. Cover the bowl and refigerate for at least 2 hours or overnight.

Preheat the grill to medium. Thread the chicken loosely onto the skewers. Grill until done, 6 to 8 minutes, turning once.

Tastes great with Herbed Cous Cous

Preparation time: 12 minutes
Cooking time: 10 minutes

Source: Chef Jules (defunct URL)