Grilled Chicken Kebabs with Garlic and Cumin

Try it with Mojo Verde for extra flavor.

Note: recipe needs at least 2 additional prep hours to allow time for the chicken to marinate.

Grilled Chicken Kebabs with Garlic and Cumin-2
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Grilled Chicken Kebabs with Garlic and Cumin

Servings 4

Total Time: 2 hours

Cook Time: 20 minutes

Passive Time: 2 hours

Nutrition Information

calories 392

carbohydrate 6g

protein 52g

fat 17g


  • 1 pound(s) chicken breasts, boneless, skinless
  • 2 medium garlic clove(s) minced
  • 2 tablespoon(s) cumin
  • 2 tablespoon(s) sesame oil
  • 1/2 teaspoon(s) sea salt
  • 1 package(s) wooden skewers


  1. Slice chicken breasts length-wise into 3 or 4 strips each.
  2. Combine crushed garlic, cumin, sesame oil and sea salt in a bowl.
  3. Place the chicken into the spice mixture and coat each piece. Cover and refrigerate for at least 2 hours (may marinate overnight).
  4. Just before dinner time, prepare the grill and soak the skewers.
  5. Pierce each slice of chicken breast with a skewer.
  6. Grill until fully cooked.


  1. This did not go over well at my house. I just made it and my starving kids refuse to eat it. :( Too much cumin and no other yummy flavor. There needs to be a dipping sauce or something.

  2. We LOVED these. Didn’t think they needed a dipping sauce at all, but if you want one, you can use the mojo verde recipe…

  3. The first time I made this I was almost out of cumin, so I used only 1 TBS instead of two and it was DELICOUS and very flavorful. I can certainly see how twice that would be too much.

  4. I’ve made this recipe a couple of times. It’s a great flavor and it goes extremely well with the Mojo Verde sauce.

    I made a couple of changes:
    Only about half as much cumin
    Olive oil instead of sesame
    About 1.5 as much oil as the recipe calls for
    2.5 times as much garlic (my family loves garlic)

    I also don’t use the skewers. I just cut the breasts in half (so that you end up with two flat pieces instead of strips). Also, a tip for marinating: put all the chicken in a gallon sized zip-loc bag, dump the sauce in, kneed it around until the chicken is completely covered, force as much air as possible out of the bag, seal, refrigerate.

  5. This was a huge hit with my kids. I cut the chicken into nuggets and grilled indoors in a grill pan on medium-high heat. Came out juicy with beautiful grill marks.

  6. I follow the recipe exactly and make it nearly once a week! Awesome! however, this most recent time I substituted all the spices for Montreal Steak Seasoning. Still turned out awesome.

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