¾ pound skinless, boneless chicken, cut into 2-inch pieces 1 medium bell pepper, cut into 1-inch pieces 6 ounces winter squash, cut into 1-inch pieces 8 small mushrooms (1 to 2 inches in diameter) ¼ cup olive oil 2½ tablespoons fresh lime juice 1 recipe Middle Eastern Rub (page TK) Middle Eastern Rub Only six ingredients, this spice rub adds a lot of flavor to any dish. Makes about 2½ teaspoons ¾ teaspoon ground cumin ¼ teaspoon ground coriander ½ teaspoon ground cinnamon pinch cayenne ½ teaspoon sea or kosher salt ¼ teaspoon freshly ground black pepper
Calories 510 (53% from fat) • carb. 18g • pro. 43g • fat 31g • sat. fat 5g • chol. 100mg • sod. 650mg • calc. 73mg • fiber 4g
Rinse the chicken and pat dry with paper towels. Place in a large mixing bowl and toss with the vegetables, oil, lime juice and rub. Cover the bowl with plastic wrap; let marinated in the refrigerator for 1 to 2 hours. After the time as elapsed, thread the chicken and vegetables on the provided skewers. Hang the skewers onto the roasting rack as instructed (page TK). Place in the Cuisinart Vertical Rotisserie and set the temperature to 400°F. Set the timer to 40 minutes, or until chicken is thoroughly cooked and vegetables begin to brown. Middle Eastern Rub Place all ingredients in a small bowl. Stir to combine. Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
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