hey dudes I'm Hilah and today on Hilah
cooking we're making chicken skewers
everyone has been requesting grilling
recipes so pumpkin pick some grilled
chicken skewers I'm gonna go outside and
grill them on an actual outdoor grill
for you my people enjoy I'll start by
making a simple spicy rub that's gonna
have some cumin seed in it and I'd like
to use whole cumin seed and then kind of
grind it or crush it up by hand right
before I use it
because um I like to make my life
difficult because I kind of like it to
have little seed bits in it like not
fully ground but to like kind of bite
into it and get a little bita cumin now
and then okay then also in there is
going some salt because you can't do
anything without salt and some paprika
and this is kind of like an
indian-inspired
rub so it's got a couple unusual
ingredients come a nap some crushed red
pepper flakes and if you don't want
these spicy then you can just leave this
out and it won't be very spicy and some
tumeric which is excellent for its
anti-cancer properties and some ground
cinnamon and this is the little like
seeing that people are gonna be like ooh
what is this this is so delicious so add
a little bit of that and then just mix
that up it's a nice color
smells fantastic
and then I've got here some chicken
breasts that I cut up into 1-inch pieces
this is two halves which is about a
pound so just try to get them as close
to
the same sized pieces as you can
possibly do it even though you're
cutting a triangle into squares just do
your best and it'll be good enough and
if you want to use chicken thighs you
can do that but I don't know this salty
rub kind of makes the chicken really
juicy but if you like chicken thighs
better you can totally use that so I
want to sprinkle about half of this
spice rub onto the chick and just sort
of toss it around to cover it and we're
doing sort of a dry rub on here rather
than a marinade because the dry rub gets
flavor into the meat faster and by the
power of osmosis it draws all the flavor
and the seasonings into the meat really
very quickly so if you're using a
charcoal grill now would be a good time
to go get that started I'm using a
propane grill because my landlord left
it here for me and it's really
convenient so I don't need to go do
anything right now we're just going to
let this chicken sit here I'm going to
just leave it at room temperature for
like 10 minutes but if you want to leave
it longer stick it in the fridge for
like 30 minutes or an hour that would be
great
and so yeah start your fire prep your
vegetables I've already done that I'm
using some red bell peppers some onion
some mushrooms and some jalapenos and
zucchini would also be nice cut into
around be a great addition for
summertime so we'll wait for 10 and see
you back for some stab and skewer in
ready to get filthy dirty so I'm going
to spray a little bit of oil on my
vegetables and a cutting board and into
the environment and the rest of the
seasoning is going to go on to the
vegetables and the oil is really just to
kind of help that stick you don't need
to go real heavy mushrooms especially
are delicious with some seasonings good
now we're ready to start skewering so
I've got some 15 inch metal skewers here
these are actually not ideal if you can
find flat ones instead of
these like square ones then they'll hold
the food better and keep it from
rotating as much but they're kind of
hard to find so anyway these are the
ones I'm using try not to get like
actual round ones because those will
just be spinning everywhere and then
we're just going to start sticking on
expectations that direction some people
prefer to skewer their vegetables
separate from the chicken just to make
sure that the meat gets cooked properly
but I am never one to shy away from a
slightly overcooked or burnt vegetable
so I just stick it on a theme just try
not to cram everything too close
together let it have a little room to
breathe
ready to put these on my grill I've got
it preheated two pots which is about 400
and we're going to put them on there
make sure you scrub it first so they
don't stick
and we'll put them on there close it for
five to seven minutes okay go over and
go for about another five minutes or so
until the chicken is cooked through and
the vegetables nice and roasted and
blistering okay these are done we wanted
to check the temperature of the chicken
then it should be 165 I think but I just
go by time and firmness so carefully
pull a little bite off for myself
do you want some other grilling ideas I
did and grilled corn on the cob recipe
last year that is so delicious and
wonderful and you will go crazy for it
so check that out we go great with these
especially now that you are in season
so let's give this a taste if you want
this printable recipe it's available at
Hilah cooking calm and all the recipes
are there so there you go that's e
perfectly cooked
moist not all dried out a lot of that
was the brine and then partly the high
be cooking for enough very long so yay I
hope you try this this rub is really
good also on beef as well you'd rather
have these skewers with these kabobs so
give it a shot let me know how you like
it
please don't forget to subscribe and
I'll see you later bye
rock n roll
I'm on ninja what a school was that
musky one ninja terrified are you
rolling