Mexican Chicken Skewers

A tasty Mexican spice rub makes for a delicious and fun dish with these skewers. We love to serve them with our Coriander & Chilli Cauliflower Rice but a side salad would work just as nicely.

Tip: Be sure to pre-soak the skewers to avoid burning, alternatively you could use metal skewers.

Hint: We cut the chicken thigh in half then each half into 3 to create 6 evenly sized pieces.

Prep time: 10 mins
Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of free range chicken thigh, diced large

1/8 green capsicum, cut into 4 even pieces

1/4 onion, cut into 4 even pieces

2 cherry tomatoes, halved

Spice Rub

1/4 teaspoon of chilli powder

1/4 teaspoon of ground paprika

1/4 teaspoon of ground cumin

1 good pinch dried oregano

1 pinch each of sea salt and fresh cracked pepper

zest from 1/2 a lime

1/2 teaspoon of macadamia or extra virgin olive oil

Method

Prepare 2 wooden skerwers by soaking for at least 15 minutes or alternatively use metal skewers.

Prepare the spice rub by mixing all of the dry ingredients then stirring in the oil to make a paste, add it to the chicken in a lock seal bag or bowl. Toss to evenly coat every piece of chicken and leave to marinate in the fridge for a minimum of 15 minutes or up to 12 hours.

Once ready to bake heat your oven to 200°C - 400°F – Gas Mark 6 and line a baking sheet with paper.

Thread 1/2 your ingredients onto the skewers in any order you like then repeat with the remaining ingredients.

Place skewers on the prepared baking tray and place in the oven. Cook for 18-20 minutes, turning half way through.

Serve with your favourite sides.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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