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13
Middle Eastern Spiced Chicken
and Vegetable Kebabs
Makes 6 servings
Spice Rub
¾ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon ground cinnamon
pinch cayenne
½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
¾ pound skinless, boneless chicken, cut into 12 two-inch pieces
1 medium bell pepper, cut into 12 one-inch pieces
6 ounces winter squash, cut into 12 one-inch pieces
6 small mushrooms (1 to 2 inches in diameter)
¼ cup olive oil
2½ tablespoons fresh lime juice
1. Prepare spice rub. Put all spice rub ingredients into a small bowl.
Stir to combine.
2. Use immediately or contain in a sealed glass jar. Store in a dry,
cool place.
3. Rinse the chicken and pat dry with paper towels. Put into a large
mixing bowl and toss with the vegetables, oil, lime juice and rub.
Cover the bowl with plastic wrap; let marinate in the refrigerator for
1 to 2 hours.
4. Ten minutes before chicken has completed marinating, preheat the
Cuisinart
®
Griddler
®
Grill Centro to High. Thread the chicken and
vegetables onto six of the provided skewers. Fit skewers into place
as instructed on page 5 of the instruction booklet.
5. Let skewers cook for 24 to 26 minutes, or until chicken is fully
cooked.
Nutritional information per serving:
Calories 161 (56% from fat) • carb. 4g • pro. 14g • fat 10g • sat. fat 2g
• chol. 33mg • sod. 217mg • calc. 25mg • fiber 1g
Scallops with Lemon Herb Butter
The butter makes this dish rich and luxurious, but if you’re looking
for a lighter meal, substitute extra virgin olive oil for the butter
and serve on the side.
Makes 3 main course servings, or 6 first course servings
2 tablespoons fresh lemon juice
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
12 large sea scallops, rinsed well and patted dry
6 tablespoons unsalted butter, room temperature
and cut into ½-inch pieces
¹∕
³
cup parsley
1 teaspoon lemon zest
2 lemons, cut into 24 small wedges
1. In a small bowl, whisk the lemon juice together with the salt and
pepper. Gradually whisk in the olive oil. Put the scallops into a large
mixing bowl and toss with the lemon juice mixture. Cover the bowl
with plastic wrap; let marinate in the refrigerator for about 1 hour.
2. About 10 minutes before the scallops have completed marinating,
preheat the Cuisinart
®
Griddler
®
Grill Centro to High.
3. Thread four of the provided skewers, alternating with the lemon
wedges and marinated scallops, starting with one lemon wedge
and then a scallop. You should have 3 scallops and 4 lemon
wedges per skewer. Fit skewers as instructed on page 5 of the
instruction booklet.
4. Cook for about 20 minutes, or until scallops are fully opaque.
5. While the scallops are cooking, put the butter, parsley and lemon
zest into the work bowl of a Cuisinart
®
Mini Chopper fitted with the
chopping blade. Process until thoroughly combined; reserve.
6. To serve, place the scallops on a serving tray and dot with the
lemon herb butter. You can also melt the butter and serve as a
dipping sauce or drizzle over the tops of the scallops.