Spicy Chicken Skewers with Avocado Salsa

Source: Coles Mag - October 2015 - Pag 4

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Serves 4 - Prep 20 Min (+ 30 min marinating) cooking 30 min
600g Coles RSPCA approved chicken thigh fillets, cut into 3cm pieces
 1 tablespoon olive oil
 2 garlic cloves, crushed
 2 tablespoons chilli sauce
 1 tablespoon lemon juice
 1 tablespoon brown sugar
 2 teaspoons sweet paprika
 1 teaspoon ground cumin
 1/2 teaspoon ground oregano
 Lime wedges, to serve
 Coriander leaves, to serve
Avocado salsa
 2 ripe avocados, stone removed, peeled, finely chopped
 1 spring onion, end trimmed, thinly sliced
 1 long red chilli, seeded, finely chopped
 1/4 cup coarsely chopped coriander
 2 tablespoons lime juice
Chilli mayonnaise
 1/2 cup (150g) whole-egg mayonnaise
 1 tablespoon tomato sauce
 1 tablespoon lemon juice
 2 teaspoons chilli sauce

Combine the chicken, oil, garlic, chilli sauce, lemon juice, sugar, paprika, cumin and oregano in a large bowl. Cover with plastic wrap and place in the fridge for 30 mins to marinate. Thread onto metal or soaked bamboo skewers.
Heat a barbecue grill or chargrill on medium-high. Cook skewers, turning, for 10 mins or until cooked through.
Meanwhile, to make the chilli mayonnaise, combine the mayonnaise, tomato sauce, lemon juice and chilli sauce in a small bowl.
To make the avocado salsa, combine the avocado, spring onion, chilli, coriander and lime juice in a large bowl.
Place skewers on a serving platter. Sprinkle with avocado salsa. Serve immediately with chilli mayonnaise, lime wedges and coriander leaves.

Vic Lic

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