| Cuisine: Mexican | Type: Light Meal | Serves: 2 |
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Source:
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Mexicoinmykitchen.com |
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Attributes:
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Grill, Healthy |
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Comments:
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This flexible recipe can be changed up in many ways. Use chipotle chili powder in the marinade, for example. Add some chopped cilantro. Use poblanos instead of bell peppers. Add a few drops of Maggi or Worcestershire for richness. |
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Serving Suggestions:
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Serve with corn tortillas toasted on the grill for a few seconds. Add some avocado or guacamole. |
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Ingredients:
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1/2 tsp. Mexican oregano 1/4 tsp. ground cumin 1/4 tsp. onion powder 1/4 tsp. garlic powder 1 tbs. lime juice Salt and pepper to taste 1 tbs. corn or vegetable oil 1 pound chicken breast, cut into 1” cubes 4 thick center-cut bacon slices, cut into 4 pieces each and par cooked to render some of the fat and prevent flabby bacon on the skewer 1 large green bell pepper 1 large red bell pepper, both cut into squares 1/2 medium red onion, cut both ends off and cut for skewering |
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Instructions:
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1. In a medium bowl combine the dry ingredients for the marinade. Add the lime juice and oil and stir to mix well. 2. Add the chicken pieces and mix with your hand to coat well. Allow to marinate for an hour or so—not too long or the lime juice will make the chicken mushy. 3. Assemble the skewers by placing a square of either pepper, then a piece of chicken, then a piece of bacon and finally the onion. Repeat this sequence until you have all the ingredients skewered. 4. Heat a grill or grill pan over medium-high heat. 5. Place the skewers on the hot grill (or pan) and cook for 3-4 minutes on each of the 4 sides until the chicken is cooked through. 6. Serve skewers directly on a plate with warm tortillas and other condiments to your liking. |
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Related recipes:
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None |
2022-09-25