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Chicken & mushroom skewers with suya spice

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, cut crosswise into 6 pieces

Oyster mushroom

½ pound(s), (8 to 12)

Suya spice

1½ cup(s), divided

Cherry tomatoes

6 medium, halved

Red onion

1 small, thinly sliced

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

Notes

*Search WW.com for the Suya spice recipe. Serve skewers with optional plain non-fat Greek yogurt for dipping.

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