Tex-Mex chicken skewers

Name: Tex-Mex chicken skewers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 red chilli pepper; 2 TABLESPOONS Lime juice; 4 TABLESPOONS Olive oil; 640 g Chicken filet; 1 Tomato; 2 Avocados; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 1 (200 g) Vegetable Onion; 1 red and yellow pepper; 16 wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 red chilli pepper
2 TABLESPOONS Lime juice
4 TABLESPOONS Olive oil
640 g Chicken filet
1 Tomato
2 Avocados
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
1 (200 g) Vegetable Onion
1 red and yellow pepper
16 wooden skewers

Directions

1
Wash and clean the chilli and cut into fine rings. Mix 1 tablespoon lime juice, 2 tablespoons oil and chili. Wash the meat, dab dry and cut into 32 cubes (approx. 20 g each).
2
Pour in the marinade. Wash, clean and dice the tomato. Halve avocados, remove seeds. Remove the flesh from the skin and crush with a fork. Season with salt, pepper, cumin and 1 tablespoon lime juice.
3
Stir in the diced tomatoes. Peel onion and cut into pieces. Clean, wash and cut the bell peppers into pieces. Put meat, onion and paprika alternately on skewers. Season with salt. Heat 2 tablespoons of oil.
4
Fry the skewers in portions for 4-6 minutes while turning. Arrange guacamole in a bowl and skewers on plates. Tortilla chips taste good with them.