Grilled Cumin Spiced Chicken Kabobs


Grilled Cumin Spiced Chicken Kabobs

Grilled Cumin Spiced Chicken Kabobs

I made these chicken kabobs over the fourth of July weekend, and everyone loved them.  They were super easy to make and didn’t require a lot of time or effort to marinate. They’re a perfect quick fix dinner item, so I’m giving you the recipe.  My husband is still raving about these.  It just goes to show that a great meal doesn’t require a lot of time or ingredients.

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Prep time:10 minutes

Cook time:15 minutes

Total time: 25 minutes


1lb of boneless skinless organic chicken thighs–cubed

1 teaspoon of cumin

1 teaspoon of paprika

2 cloves of garlic, minced

1/4 cup of flat leaf parsley, finely chopped

Sea salt to taste

Directions:  In a large bowl mix the ingredients for the chicken kabobs together,


then place the chicken on skewers.


Grill chicken on a hot grill until cooked through, about 10-15 minutes.


Serve and enjoy!

Smokey Paprika and Lime Chicken Kabobos


Smokey Paprika and Lime Chicken Kabobs

Smokey Paprika and Lime Chicken Kabobs

I think that there is definitely an art to marinades. I’m still learning that particular art. I recently purchased the highly acclaimed Modernist Cuisine book set. It’s massive and filled with information–extremely useful information. I’m only on the second book about 1000 pages into this probably 7000 page set, and the information that I’ve learned has completely changed the way that I view cooking.  This set is amazing! If you’re interested in the how’s and why’s of cooking, from a scientific perspective—then you want this set. If you can save the $550 plus dollars it costs to buy this book set then I highly recommend it.  Or just stay tuned to my blog, lot’s of changes are coming.  Not to mention appliances. One is the immersion circulator that I’ve been wanting for years.  Another is a vacuum chamber sealer.  I returned my Food saver in preparation for this machine.  This machine makes marination super easy, and effective.  It sucks out all of the air in the chamber and compresses everything in it. Thus making pickles in a matter of minutes, and  infusing steak or chicken and fish with marinades in minutes. Long gone will be my days of marinating anything over night.  I’m really excited for my vacuum chamber to arrive. Not having my Food Saver or a vacuum machine has been torture, but life goes on.  This particular marinade is a mixture of dry and wet ingredients.  It’s really delicious, and so flavorful, that it doesn’t need more than a few minutes to flavor the chicken–gotta love a quick marinade with no fancy equipment.

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1 teaspoon of onion powder

1 teaspoon of garlic powder

1 teaspoon of smoked paprika

1 tablespoon of olive oil

1 tablespoon of lime juice

1 lb of skinless boneless chicken thighs, cubed into one inch pieces

Sea salt and black pepper to taste


Directions: Add the onion powder, garlic powder, smoked paprika, olive oil and lime juice to a small bowl and mix well.


Season the chicken generously with sea salt and black pepper, add it to a large bowl.  Add the marinade paste to the chicken then toss well to cover the chicken with the marinade.


Place chicken on skewers and grill cooking until chicken is cooked through about 10-12 minutes.  Serve and enjoy!


Za’atar Spiced Chicken

Za'atar Spiced Chicken

Za’atar Spiced Chicken

If you’ve been following my blog for awhile now, then you know that I’m enamored with Mediterranean spices, and food. One of my favorite things to have when I go out for dinner at a middle eastern restaurant is a naan bread with za’atar spices on it. What’s not to like? Piping hot crispy bread with a tangy spice, and hot olive oil…yum! I’m drooling at just the thought, it’s just so yummy. If you’re not familiar with za’atar you’ve been missing out. It’s simply a mixture of thyme, sesame seeds, marjoram, cumin, and sumac. With the exception of the sumac, you probably have all the ingredients to make it in your cabinet right now. You can’t make this without the sumac though, it’s tart and tangy flavor would be missed. The herbaceous smell of this spice is reason enough to use it. It pairs well with many meats, not just chicken, but on chicken it is amazing. I will share my recipe for my own homemade za’atar spice in a future blog, but for this, a store bought version will do. I got a packaged za’atar spice blend at Whole Foods in the spice aisle. While it’s not as good as my homemade version, it’s very close.

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

1 tablespoon of za’atar spice
Juice of half a large lemon
1 tablespoon of olive oil
2 cloves of garlic grated
5-6 (1lb) boneless skinless chicken thighs
Sea salt and black pepper to taste

Directions: Pre-heat the oven to 425F. Mix the za’atar, lemon juice, garlic, and olive oil together in a medium bowl. Season the chicken with sea salt and black pepper, then toss in the bowl with the marinade and mix well. Line a baking sheet with foil, then add the chicken, and place in the oven, for 15-20 minutes, or until chicken is cooked through. Remove from the oven, serve and enjoy!

Braised Chicken in Caper Sauce

Braised Chicken in Caper Sauce

I love capers, something about their salty brininess speaks to my taste buds. This dish is so simple, and easy to make. All the work is in remembering that you’re cooking it, so that you don’t burn down the house!

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

1lb of chicken ( I used skinless, boneless thighs, you can use bone in with skin, but just be aware it will extend the cooking time a bit.)
1/3 cups white wine vinegar
1.5 cups of organic chicken broth
1/3 cup of capers drained and rinsed
1/2 cup of fresh parsley
1 medium onion
Sea salt and black pepper to taste


  • Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Season the chicken with sea salt and black pepper, then add the chicken and brown on both sides. Add in the  onion; cook, stirring often, until softened. Add the parsley, and capers to skillet; cook for 1 minute. 
    Stir in broth and vinegar.  Reduce heat to medium-low; cover and simmer until meat is tender and  cooked through falling off the bone, about 20 minutes.
  • Transfer chicken to a large platter. Spoon sauce over chicken; garnish with parsley.

Thai style ground chicken and green beans

Whenever we go out for Thai food my husband orders one of two things, ginger chicken or, green bean chicken. He absolutely loves these two dishes, and rarely ventures out to try anything else on the menu– unless venturing out is tantamount to him taking a few bites of my dish. I love ginger chicken, but I have yet to ever try this green bean dish that he loves so dearly. However, the ever ambitious girl that I am in the kitchen, decided to try to recreate this dish for him at home the other night. I can not say whether or not I hit the mark on what he has in the restaurant, but this dish definitely hit the mark for me! I loved it! My husband did too. He said “Mmmm…this is delicious” after every bite. You can substitute any ground meat that you choose in this dish.

Prep Time: 10 minutes
Cook Time: 15 minute
Total Time: 25 minutes

1 lbs of ground chicken
2 cups of chopped fresh green beans
1/2 cups of green onion chopped
2.5 Tablespoons of low sodium soy sauce
1/2 cup of cilantro chopped
1 teaspoon of grated ginger
2 cloves of garlic chopped
1 tablespoon of flour optional
1-2 teaspoons of chili pepper flakes
3 tablespoons of olive oil
1/2 cup of water
Sea salt to taste.

Heat oil in a skillet. Add ginger, onion, and garlic, and saute for 1 minute, stirring so that the ginger and garlic don’t burn. Add in the ground meat, cook until browned. Add in the soy sauce, toss, then add in the flour if using. Toss again, add in the green beans, and water, cover and cook for 5-7 minutes, or until the green beans are fork tender. Remove from heat, add cilantro, serve over brown rice, and enjoy!

What restaurant meals have you had success recreating at home?

Gluten free Fried Chicken

I don’t fry chicken very often maybe once or twice a year. Fried chicken really isn’t something I want to make a main stay in my family’s daily diet, if you know what I mean. If I have a craving for fried chicken I usually make my “Tofu fried chicken”.  However, anyone who’s ever had fried chicken, (is there anyone who hasn’t?), knows how delicious and addicting real fried chicken can be. When we travel outside the United Staes, it’s always interesting to see the sheer number of fast food fried chicken restaurants there are. Besides McDonalds, KFC and Churches chicken seem to have a solid hold on the worlds fast food dollars, and they seem to be everywhere! Is there a healthy way to fry chicken, um…probably not! But there are ways to make fried chicken healthier. Baking fried chicken, is one option, but then again that’s not really “fried chicken.” Removing the skin is another option, but I have to admit it’s one of my favorite parts of fried chicken, a crispy skin is everything! This particular recipe has no skin, it’s gluten free, and Paleo because I use coconut flour, and it’s super duper yummy. Frying it in coconut oil adds another delicious flavor profile, trust me when I say that you want to try this recipe. It is beyond delicious!  My daughter isn’t a big meat eater, but one bite of one of these golden nuggets and she was a chicken convert. She kept asking for, more, and more, and “more of that chi-ken.”

Here’s what you need:
1lb of boneless skinless chicken thighs, cut into 2 inch chunks
Sea salt to taste
Black pepper to taste
1/2 cup of Coconut flour
1/2 cup of coconut oil

Heat coconut oil in a cast iron skillet over medium high heat. Add coconut flour to a small bowl. Season chicken with sea salt and black pepper:

Dredge the chicken in the coconut flour:

Add Chicken to the hot coconut oil. Cook for about 10-15 minutes, flipping the chicken half way through, to brown on both sides:

Once chicken is cooked through, Remove from the oil and place on paper towels to absorb any extra oil, then enjoy!

Have you ever fried chicken in something other than vegetable or canola oil? How did it turn out?
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