Mexican Chicken Skewers With Salsa Recipes

MEXICAN CHICKEN SKEWERS WITH RICE AND PICANTE SALSA

Steps:

• Place the chicken in a bowl with 1 tbsp of the oil, salt, pepper, lime juice, honey, fajita spice, garlic and coriander. Mix together and allow to marinate for 10 minutes.
• Preheat the barbecue, or if cooking on a griddle pan, preheat it and brush with oil.
• Thread pieces of the marinated chicken onto 8 skewers (if using wooden skewers, soak in water for 30 minutes first, to prevent the sticks burning) along with the peppers and red onion.
• Place the skewers on the barbecue (or griddle, or under the grill/broiler) and grill for 8-10 minutes, turning every few minutes until lightly charred. Check that the chicken is cooked by cutting into a large piece and making sure it's no longer pink in the middle.
• Whilst the chicken skewers are cooking, place all of the picante ingredients in a food processor. Blend until well combined, but still with a little bit of texture, then turn of the blender and transfer to a bowl.
• Serve the skewers (two per person) on top of boiled rice that has been mixed with chopped coriander. Drizzle on some picante, and serving with lime slices and extra picante.

CHICKEN KABOBS MEXICANA

Steps:

• In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
• Preheat grill for high heat.
• Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
• Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

LIME SALSA CHICKEN SKEWERS WITH CILANTRO CRèME SAUCE

Steps:

• Chicken & Marinade: In a large Zip-Lock bag, make the marinade by mixing together the lime juice, sherry, oil, oregano, and garlic salt. Remove three Tablespoons of marinade; set aside. Add chicken to the remaining marinade, turning to coat. Marinate chicken in refrigerator for at least 1 hour. Soak wooden skewers in hot water at least 30 minutes.
• Salsa: In a bowl, mix all ingredients well, and chill for an hour or more before serving.
• Cilantro Crème Sauce:.
• Combine all ingredients in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl, chill a few hours or overnight.
• Skewers: Toss bell peppers and onion quarters in with marinating chicken for last 30 minutes. Starting and ending with red bell pepper, make 7-8 skewers.
• Place the skewers chicken on grill with rack about 8 inches from heat source. Brush the heated marinade over chicken. Grill, turning and basting frequently with marinade, about 16 - 20 minutes, or until chicken is fork-tender.
• Arrange skewers on the platter, with cilantro cream sauce underneath, and salsa on top.

MEXICAN CHICKEN SKEWERS WITH SALSA

Steps:

• Skewers:.
• Cut chicken thighs into large (approx 5cm (2")) cubes.
• Thread capsicum and chicken pieces alternately onto four bamboo skewers, i.e. capsicum/chicken/capsicum/chicken etc.
• Sprinkle lime juice over the chicken skewers, then evenly sprinkle over the Taco Seasoning, making sure to coat all sides.
• Cover and refrigerate while you make the salsa.
• Salsa:.
• In a medium sized bowl, combine avocado cubes, chopped tomatoes, chopped red onion, corn kernels and chopped coriander.
• Pour over the jar of Taco Sauce and mix well to combine.
• Season with salt to taste.
• Cover and refrigerate while you cook the skewers.
• Cook skewers on a barbecue (grill) or in a frypan (using a tablespoon or two of oil) over a medium heat until cooked through (about 8-10 minutes), turning constantly.
• Reserve any left-over lime juice/seasoning on the plate.
• Don't worry if chicken blackens a little, but if it appears to be burning, reduce heat to very low and continue cooking.
• About half way through cooking, tip any leftover lime juice/seasoning that's left on the plate over the top of the skewers.
• To serve, spoon salsa onto a bed of lettuce or rocket leaves.
• Drizzle the skewers with sour cream and serve alongside the salsa.
• Garnish with the reserved coriander.