Spiced Moroccan Chicken

Directions

1. Wash hands with soap and water.
2. In a large bowl, combine turmeric, garlic powder, salt, cumin, coriander and allspice.
3. Add chicken and toss to coat well. Wash hands after handling raw chicken.
4. Place on a large plate, cover and chill in the refrigerator on the lowest shelf for a minimum of 20 minutes.
5. Thread chicken evenly among skewers. Wash hands after handling raw chicken.
6. Grill skewers over medium-high heat, turning every few minutes, until chicken reaches an internal temperature of 165 degrees Fahrenheit as verified with an instant-read thermometer, about 10 minutes.

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