Best 3 Spicy Cumin Chicken Heart Skewers Recipes

Tantalize your taste buds with our sizzling Spicy Cumin Chicken Heart Skewers, a delectable dish that combines the unique flavor of chicken hearts with an explosion of spicy cumin. These succulent skewers are marinated in a tantalizing blend of cumin, chili powder, paprika, garlic, and ginger, infusing each bite with a harmonious balance of heat and savoriness. Perfectly grilled to retain their juicy tenderness, these chicken heart skewers will leave you craving for more.

Our collection of recipes offers a diverse range of culinary adventures, catering to various dietary needs and preferences. Whether you seek a classic comfort food or a healthier alternative, we have something for every palate. From the hearty goodness of our Beef and Guinness Stew to the vibrant flavors of our Vegan Rainbow Summer Rolls, each recipe is crafted with passion and attention to detail. Additionally, you'll find culinary gems like our flavor-packed Spicy Cumin Chicken Heart Skewers, the aromatic Chicken and Chorizo Paella, and the tantalizing Grilled Halloumi Skewers with Harissa Sauce. With our comprehensive selection of recipes, you'll embark on a culinary journey that will leave you inspired and satisfied.

Here are our top 3 tried and tested recipes!

CHICKEN HEART YAKITORI SKEWERS

Chicken Heart Yakitori Skewers image

Yakitori is Japanese for grilled chicken. A yakitori master can turn one chicken into 19 separate dishes. Heart is one of my faves because of its pleasantly chewy texture and flavor. Traditional grills use binchotan or Japanese charcoal, but you can use any indoor or outdoor grill. Look for Chinese chicken powder. Although it's similar to classic chicken bouillion, it doesn't have the herbs and spices that make it taste like European stock.

Provided by Jet Tila

Time 40m

Yield 15 to 20 skewers

Number Of Ingredients 10

Ingredients

3/4 cup sake
1 1/2 cups high-quality soy sauce, such as Kikkoman Smooth Aromatic
3/4 cup sugar
1 teaspoon Chinese chicken powder
3 scallions, trimmed and sliced into large pieces
One 3-inch piece fresh ginger, cut into large pieces
2 pounds chicken hearts, valves removed and hearts cut in half
2 bunches scallions, whites only, cut into 1 1/2-inch-wide pieces
1/2 cup each iodized salt and black pepper, combined in a shaker
Sansho and shichimi pepper, for garnish

Steps:

For the tare basting sauce: Heat a medium saucepan over high heat for 1 to 2 minutes. Carefully pour the sake into the pan away from you (it may ignite). Burn off some of the alcohol for about 30 seconds. Stir in the soy sauce, sugar, chicken powder, scallions and ginger and bring to the boil for about 1 minute, stirring to dissolve the sugar. Turn off the heat and evenly divide between 2 tall, heatproof containers like liquid measuring cups. (One will be for quickly marinating and another will be for basting.) Set aside.
For the yakitori: Skewer the heart halves on each of 20 skewers, alternating every 2 pieces of heart with a scallion piece.
Put the skewers in one of tare basting sauces while you heat the grill.
Load a konro grill with hot coals and heat until the coals burn white. Position the grate on top. Alternately, preheat a charcoal grill.
Remove the skewers from the basting sauce and sprinkle with salt and pepper. Cook the skewers on one side until light brown and slightly crispy, 3 to 5 minutes. Turn over and repeat until the scallions are soft and the hearts are medium, 3 to 5 minutes. Dunk the skewers into the unused tare basting sauce just until the hearts are fully dipped. Drain and place back on the grill for 1 minute on each side. The sauce will caramelize, and the hearts will crisp on the edges.
Remove from the heat, then sprinkle on some sansho and shichimi and serve hot.

CHICKEN SKEWERS WITH SWEET & SPICY MARMALADE

Chicken Skewers with Sweet & Spicy Marmalade image

This chicken is delicious! My father-in-law loved it; he said it reminded him of growing up in Southern California. What a great way to bring summer sunshine to winter days! -Laurel Dalzell, Mantecca, California

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 8 servings (1 cup sauce)

Number Of Ingredients 13

Ingredients

1 pound boneless skinless chicken breasts
1/4 cup olive oil
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon pepper
SAUCE:
2 teaspoons butter
2 tablespoons chopped seeded jalapeno pepper
1 teaspoon minced fresh gingerroot
3/4 cup orange marmalade
1 tablespoon lime juice
1 tablespoon thawed orange juice concentrate
1/4 teaspoon salt

Steps:

Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt., Preheat broiler. Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce.

Nutrition Facts : Calories 180 calories, Fat 6g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 270mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 12g protein.

CUMIN CHICKEN

Cumin Chicken image

This zesty chicken dish comes together in a flash, so it's perfect for those busy weeknights. But it's so saucy and delicious, it's certainly good enough for company! -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 teaspoons ground cumin, divided
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1 tablespoon canola oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup picante sauce
1/4 cup water
1 teaspoon reduced-sodium chicken bouillon granules

Steps:

Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides. , In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 8-12 minutes., Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, until thickened, stirring occasionally, 3-4 minutes. Serve with chicken.

Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

Tips:

To make the cumin powder, roast the cumin seeds in a hot pan until fragrant. Then, grind them into a powder using a spice grinder or mortar and pestle.
If you don't have wooden skewers, you can use metal skewers. Just be sure to soak them in water for 30 minutes before using so they don't burn.
To make the chicken hearts more tender, marinate them in the yogurt mixture for at least 30 minutes before cooking.
Cook the chicken hearts over medium heat so they have time to cook through without burning.
Serve the chicken heart skewers with your favorite dipping sauce, such as tahini sauce, tzatziki sauce, or spicy tomato sauce.

Conclusion:

Spicy cumin chicken heart skewers are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. The cumin powder gives the chicken hearts a smoky, earthy flavor, while the yogurt marinade makes them tender and juicy. Serve the chicken heart skewers with your favorite dipping sauce and enjoy!