And today, on highly cooking, we're making chicken skewers.

Everyone has been requesting grilling recipes.

So make some grilled chicken skewers gonna go outside and grill him on an actual outdoor grill for you.

My people enjoy.

Start making a simple, spicy rub that's gonna have some cumin seed in it.

And I'd like to use whole cumin seed and then kind of grind it or crush it up by hand before use it.

Because I like to make my life difficult because I kind of like it to have little seed bits and then, like, not fully ground but to like, kind of bite into it and get a little but a human mountain of Okay, then also in there is going some salt because you can't do anything without salt and some pappa rekha.

And this is kind of like a Indian inspired bruh Bs.

So it's got a couple unusual ingredients coming that some crushed red pepper flakes.

And if you don't want these spicy than you could just leave this out and it won't be very spicy.

And some tumeric, which is excellent for its anti cancer properties and some ground cinnamon and This is the little, like seeing that people are gonna be like, Oh, what is this?

This is so delicious.

So add a little bit of that and then just mix that up.

It's a nice color.

Smells fantastic.

And then I've got here some chicken breasts that I cut up into one inch pieces.

This is two halves, which is about a pound, so just try to get him as close to the same size pieces as you can possibly do it.

Even though you're cutting a triangle into squares, just do your best and it'll be good enough.

And if you want to use chicken thighs, you can do that.

But I don't know this.

It's the salty rub.

Kind of makes the chicken really juicy, but if you like chicken guys better, you can totally use that.

So wanna Sprinkle about half of this spice rub onto the chick and just sort of tossing around?

Cover it, and we're doing sort of a dry rub on here rather than a marinade, because the dry rub gets flavor into the meat faster and by the power of also Moses, it draws all the flavor and the seasonings into the meat really very quickly.

So if you're using a charcoal grill, now would be a good time to go get that started on using a propane grill.

Because my landlord left it here for me, and it's really convenient, so I don't need to go do anything right now.

We're just gonna let this chicken sit here.

Um, I'm gonna just leave it at room temperature for, like, 10 minutes.

But if you want to leave it longer, stick it in the fridge for, like, 30 minutes or an hour.

That would be great.

And so you start your fire.

Prep your vegetables.

I've already done that.

I'm using some red bell peppers, onion, some mushrooms and some jalapenos And zucchini would also be nice.

Cut into rounds.

Be a great addition.

First summertime.

So we'll wait for 10 and see back for some stabbing in skewer him.

Ready to get filthy dirty.

So I'm gonna spray a little bit of oil on my vegetables.

Am I cutting word and into the environment and the rest of the seasoning is gonna go onto the vegetables and the oil is really just to kind of help that stick.

You don't need to go.

Real heavy mushrooms, especially, are delicious with some seasons.

Good.

Now we're ready to shock skewering.

So I've got some 15 inch metal skewers here.

These air actually not ideal.

If you confined flat ones instead of the's like square ones, then they'll hold the food better and keep it from rotating as much.

But they're kind of hard to find.

So anyway, these the ones amusing, try not to get, like, actual round ones because those will just be spinning everywhere.

And I'm just gonna start sticking up like that direction.

Some people prefer to skewer their vegetables separate from the chicken just to make sure that meat gets cooked properly.

But I never one to shy away from a slightly overcooked for burnt vegetable, so I just stick it on, trying to cram everything too close together.

Let's have a little room to breathe.

Ready to put these on my girl?

I've got it preheated to hot, which is about 400 we're gonna put it on there, make sure you scrub it first so they don't stick.

We'll put him on their clothes it for 5 to 7 minutes over chicken with vegetables.

roasted in history.

Think these are done.

You wanted Thio.

Check the temperature of the chicken.

Then it should be 1 65 I think.

But I just go by time and firmness.

So carefully pull a little bite off for myself.

Do you want some other grilling ideas?

I did and grilled corn on the cob recipe last year.

That is so delicious and wonderful, and you will go crazy for it.

So check that out.

Would go great with these.

Especially now that season.

So let's give this a taste.

If you want this principle recipe, it's available at highland booking dot com and on their speed there, so probably cooked with moist right out.

A lot of that was Brian and partly the high heat cooking for very long.

So yeah, I hope you try this.

This rub is really good.

Also on beef as well.

So give it a shot.

Let me know how you like it.

Please don't forget to subscribe and I'll see you later.

I'm on men.

John.

What?

Ask you, Woz Musk.

You one Minda?

Yeah.