Cumin-Garlic Chicken and Beet Kebabs
Need Head to the store and pick up beets, cumin seeds, grainy mustard, and a few other things to make it today.
Instructions
In a small skillet, toast the cumin seeds over moderately low heat, stirring, until fragrant, 2 to 3 minutes.
Transfer the cumin to a mini processor and let cool.
Add 1/4 cup plus 3 tablespoons of the oil, the garlic, mustard and honey and process until blended. Scrape the marinade into a resealable plastic bag, add the cubed chicken and refrigerate overnight.
In a baking dish, toss the beets with the remaining 1 tablespoon of oil; season with salt and pepper. Cover with foil and bake for 35 minutes, or until tender.
Light a grill. Thread alternating chicken cubes and beet wedges onto bamboo skewers.
Brush lightly with oil and season with salt and pepper. Grill the kebabs over moderately high heat for 10 to 12 minutes, turning and brushing occasionally, until the chicken is cooked.