dinner · dairy-free
Cumin lime chicken skewers
Bite-size chicken thigh pieces coated in cumin, threaded on skewers and cooked on a hot grill pan with a squeeze of lime.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Skewers.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cut the chicken thighs into even bite-size pieces on a separate board and set out metal skewers.
-
2
Coat the chicken with the olive oil, salt and cumin, then thread onto the skewers with a little space between pieces.
-
3
Cook on a hot grill pan, turning as each side browns, until the thickest pieces reach 74°C (165°F).
-
4
Move the skewers to a clean plate with clean tongs and squeeze the lime juice over them.
