Middle Eastern Chicken Skewers - cooking recipe

Ingredients

1/2 tablespoon cumin
1/2 tablespoon coriander, ground
1/2 tablespoon turmeric
1 tablespoon cinnamon
1 tablespoon smoked paprika
1 tablespoon mustard powder
1/2 tablespoon kosher salt
1 1/2 lbs boneless skinless chicken breasts
2 tablespoons olive oil

Preparation

If using bamboo skewers, place them in a shallow bowl of water to soak. Coat grill grates with oil or high-heat cooking spray.
Heat the grill on high ( or load with charcoal & start fire to grey-coated coals & hot heat).
In a large zip-close plastic bag, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder and salt. Close the bag and shake to blend the seasonings.
Place the chicken in the bag, then add the olive oil.
Close the bag, gently pressing out any air.
Gently knead the chicken, working the seasonings and oil so it thoroughly coats all of the meat. (I plan to toss it in the fridge overnight at this point).
Place a chicken tender on each skewer. Place the skewers on the grill and cook for 3 to 4 minutes per side, until the meat reaches at least 165 degrees on an instant read thermometer.