by Alton Brown
Marinade:
1 tbsp coriander
2 tsp cumin
1/2 tsp curry powder
1/4 tsp cinnamon
1 tsp salt
2 tsp sugar
1/2 cup peanuts (or more, to taste)
2 tsp sesame oil
2 lbs chicken breasts, cubed
To prepare marinade: Place coriander and cumin seeds in a heavy dry skillet and heat, tossing occasionally, over high heat. When seeds just start to smoke, remove from heat and pour onto a plate to cool. Then grind in a mortar and pestle or electric coffee grinder. Combine cumin and coriander with other spices in a small bowl. Grind peanuts in coffee grinder until they are the size of small crumbs. Add to spices. Add just enough sesame oil to mixture to form a paste. Rub paste on up to 2 lbs of cubed chicken and marinate overnight.
To grill chicken:
Thread chicken onto skewers and grill over medium hot heat until just cooked through. (if using bamboo skewers, soak in warm water for half an hour before cooking) Serve over coleslaw. Makes 4-8 kebabs, depending on the size of the skewers.
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