Ingredients

3 Chicken Breasts, skinless (regular size)

½ tsp Ginger Powder

½ tsp Ground Cinnamon

½ tsp Turmeric Powder

½ tsp Salt

½ tsp Cayenne Pepper (heaping)

1 tsp Garlic Powder*

1 tsp Parsley Flakes*

¼ tsp Paprika

¼ tsp “fresh” Black Pepper

¼ tsp Cumin Seeds

¼ c Cilantro, finely chopped

1/8 c Lemon Juice

1 ½ TBSP Olive Oil (EVOO)

Preparation

~ Slice the chicken breasts into small pieces, but big enough to slide on wooden skewers. ~ Add chicken and all other ingredients in a medium bowl or Ziploc bag and marinate in the fridge, for approximately, 4 hours. *24 hours is always best! ~Place the marinated chicken on (soaked) wooden skewers and grill for 7-8 minutes, turning halfway.

*Note: I used only two racks on a gas grill. I preheated the temperature to about (MEDIUM) 350-400 degrees, turned the temperature down to LOW, cooked the chicken for 5 minutes. And, I turned it over, and cooked another 2 minutes. It should be moist and juicy, but a little charred as well. Also, I used about 10-12 wooden skewers.

*1 tsp Garlic Powder =4 Garlic Cloves *1 tsp Parsley Flakes = 1 TBSP Fresh Parsley