Chicken & mushroom skewers with suya spice
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
One bite and you will see why these skewers are a popular Nigerian street food. Suya spice is often used to season beef, but we use it on chicken and mushrooms. It’s also great on pork, fish, and vegetables - really just about anything! Reserve a little of the spice mix for dipping once the skewers are cooked. You can search the WW website for the recipe to make your own Suya Spice blend. It's made with peanut powder, ginger, nutmeg, cayenne, black pepper, and bouillon cubes. Serve the skewers with a little plain nonfat yogurt, if desired.
Ingredients
Cooking spray
4 spray(s)
Uncooked boneless skinless chicken breast
12 oz
Oyster mushroom
½ pound(s)
Suya spice
1½ cup(s)
Cherry tomatoes
6 medium
Red onion
1 small
Instructions
1
If using bamboo skewers, soak 12 skewers in warm water for 20 minutes. Pound chicken between plastic wrap to about 1⁄4 inch thick. Thread 1 piece of chicken each onto 6 skewers. Thread 2 to 3 mushrooms each onto remaining 6 skewers. Lightly coat chicken and mushrooms with nonstick spray. In medium bowl, place 11⁄4 cups Suya Spice. Holding mushroom skewers over bowl, sprinkle mushrooms with spice blend to coat, pressing so spices adhere. Repeat with chicken skewers.
2
Spray large grill pan with nonstick spray and heat over high. Add skewers to pan, turning and rotating skewers about every minute, until chicken and mushrooms are lightly charred on all sides and chicken is cooked through, about 5 minutes. Serve with tomatoes and onion, and remaining 1⁄4 cup Suya Spice.
3
Serving size: 1 chicken skewer and 1 mushroom skewer
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