Grilled Cumin Orange Paprika Chicken Skewers: A Flavor Explosion!
We fire up our Sunterra Argentine Brasero grill to make some fantastic Cumin Orange Paprika Chicken Skewers!
Things to know:
What is the origin of skewers?
The simple physical act of using a sharpened stick or skewer to cook food over an open fire dates back to the prehistoric and Paleolithic eras, making it one of the oldest and most universal cooking techniques in human history.
Biological and Prehistoric Origin
Early Hominids: Early humans used sharpened wooden sticks or bone fragments to impale meat and hold it over flames roughly 1.8 million years ago.
Practical Survival: This basic method kept meat out of direct ashes, cooked individual portions quickly, and required no heavy cookware—ideal for nomadic survival.
Historical Spread
Ancient Middle East: Formal culinary skewering took root in ancient Mesopotamia, Persia (modern Iran), and Turkey, where soldiers famously used their metal swords as makeshift cooking spits over open coals.
Classical Antiquity: Homer mentioned meat roasted on spits in The Iliad, and Minoan archaeological sites (dating back to 1700 BCE) feature stone supports built specifically to hold skewers.
Global Trade: The method traveled extensively along trade routes like the Silk Road, giving rise to distinct regional traditions such as the Turkish şiş kebap, Japanese yakitori, and Indonesian satay.
What is cumin?
Cumin is a popular spice made from the dried, crescent-shaped seeds of the Cuminum cyminum plant, a member of the parsley family. It has a warm, earthy, and slightly smoky flavor with a subtle citrus kick, and is widely used in Mexican, Indian, Middle Eastern, and North African cooking.
What is paprika?
Paprika is a vibrant red spice made by drying and grinding the pods of Capsicum annuum plant species, which include sweet bell peppers and mild chili peppers. It ranges in flavor from sweet and fruity to smoky or moderately spicy.
Ingredients:
For 1 pound of chicken, beef or lamb:
Marinade:
2 t cumin seeds
2 t smoked paprika
2 t ground turmeric
4 crushed cloves garlic
4 T olive oil
1 cup orange juice
Chopped chili, (optional)
Your favorite rub – we used Twisted Q Magic Mojo
1. Dry fry cumin seeds in a pan till fragrant. Grind or crush the seeds finely for a stronger taste or you can use shop bought cumin powder
2. Soak your kebab sticks in water if not using metal ones
3. Place all the meat pieces in a tub with a lid or plastic bag.
4. Mix all the marinade ingredients in a separate bowl. Reserve half the marinade for basting.
5. Pour marinade over the meat and refrigerate overnight
6. Make up your kebabs. If you wish, put a piece of onion, bell pepper or both between each chunk of meat.
7. Use the reserved marinade for basting.
8. Grill your kebabs and baste every minute! If you run out of sauce keep basting continuously with orange juice.
9. Serve with white rice. ENJOY!
Equipment used:
Sunterra Argentine Brassero Grill
G & F Products 25619 2020 23 Inch Long 5/8 Inch Wide 2mm Thin Stainless Steel BBQ Skewer
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