1 pound boneless, skinless chicken breast, cut into 1-inch cubes
3 cloves garlic, minced
pepper, to taste
1 teaspoon coriander seeds
1/2 teaspoon paprika
1/2 teaspoon cumin seed
1/2 teaspoon thyme
1/4 teaspoon crushed red pepper
1/2 to 1 teaspoon curry powder (or to taste)
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/2 pint cherry tomatoes
1/2 pint pearl onions, peeled
8-10 bamboo or metal skewers

Using the side of a knife, press and scrape the garlic with a pinch of salt to make a paste.

In a hot skillet, toast the seeds, paprika, herbs, seasonings, and curry powder for 30-45 seconds (do not use oil). Toss and stir to heat evenly. Grind seasonings to a fine powder in a spice grinder, blender or mortar and pestle.

In a Zipper plastic bag, combine the garlic, spices, olive oil, lemon juice, parsley, salt and pepper. Add chicken coat completely and marinate in refrigerator for several hours, mixing occasionally. Press the marinade through the chicken and turn several times during the marination process.

Dip or brush the cherry tomatoes and pearl onions in olive oil.

Note: If using bamboo skewers, soak in water for 30 minutes prior to grilling to keep from burning.

Skewer the chicken, then thread on a cherry tomato, then a pearl onion, and another piece of chicken, etc. Continue until all ingredients are skewered. Brush or spray with olive oil and sprinkle lightly with garlic powder.

Grill until chicken is no longer translucent pink and has become an opaque color and is cooked through the center. Spray with olive oil spray while cooking, if desired.

Makes 12 skewers (4 servings, 3 skewers each)