In celebration: 20% off sitewide for Jo’s birthday! Shop the sale.

Good things go quickly—psst, we're almost out of these spring favorites. Shop spring best sellers.

Find something to celebrate all the women in your life. Shop Mother's Day gifts.

Recipe Placeholder Image

Grilled Spice-Rubbed Chicken Skewers with Veggies

byMegan Mitchell
Total 50 mins, includes cooling time
Active 40 mins
Makes 6 servings
Ingredients
  • 1 1/2 tablespoons ground turmeric
  • 2 teaspoons curry powder
  • 2 teaspoons kosher salt
  • 2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons freshly cracked black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 1/4 pounds boneless skinless chicken breasts (about 2 large breasts), cut into 1-inch pieces
  • 2 medium or 3 small zucchini, cut into 1-inch pieces
  • Grapeseed oil
  • 10 ounces cherry tomatoes
  • Cooked rice, for serving
  • Hummus, for serving
Directions
  1. Soak twenty 10-inch wooden skewers in water for at least 30 minutes before grilling. Preheat your grill on medium-high heat, about 425°F. Clean the grill grates.
  2. Begin by making the spice mixture. In a small bowl, mix together the turmeric, curry powder, salt, paprika, garlic powder, black pepper, cinnamon, and cayenne.
  3. Place the chicken in a medium bowl. Place the zucchini in a separate medium bowl. Drizzle both with 1 tablespoon of oil and toss. Divide the spice mixture between the two bowls and toss to coat.
  4. Start by skewering 5 to 6 tomatoes each onto 6 skewers. Place on a sheet pan. Next skewer 10 to 12 zucchini pieces each onto 6 skewers. If you have extra zucchini, make extra skewers as needed. Place on the pan with the tomatoes.
  5. Next, skewer the chicken, about 8 to 9 pieces each onto 6 skewers.
  6. Oil the grill grates and place the chicken and zucchini on the grill. Close the lid and cook for 5 to 6 minutes. Flip, close the lid, and continue cooking the chicken and zucchini until charred and the chicken has cooked through, 8 to 10 minutes longer. Lastly, grill the tomatoes until you see grill marks and they turn bright red and just begin to burst, 1 to 2 minutes per side.
  7. To serve, place 1 skewer each of chicken, zucchini, and tomato on each plate with a scoop of rice and dollop of hummus.