Chicken Breast Skewers with Chipotle Mayo and Avocado Salsa Recipe
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 This recipe for Chicken Breast Skewers with Chipotle Mayo and Avocado Salsa is from REMPEL RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 tsp. grated lime zest
1/2 tsp. ground cumin, divided
kosher salt
Freshly ground pepper
4 boneless chicken breasts, cut into cubes
1 sliced yellow onion, cut into 1 inch thick rings and cut into1 inch pieces
1/2 c. mayonnaise
2 tsp. fresh lime juice
2 tsp. minced canned chipotle peppers in adobo sauce
Salsa:
2 large or 3 small avocados, diced
2 medium plum tomatoes, seeded and finely diced
3 green onions, minced
2 T. fresh lime juice
1 T. minced fresh cilantro leaves
1/4 tsp. hot pepper sauce
Extra virgin olive oil
8 8 inch flour tortillas
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Directions: |
Directions:If using bamboo skewers, soak them in water for at least 30 minutes. In a large bowl mix the lime zest, 1/4 tsp. of the cumin, 1/2 tsp. salt and 1/4 tsp. pepper. Place the chicken cubes and the onion pieces in a bowl with the seasonings, and toss to combine; thread the skewers with the chicken and onion alternately. Prepare the grill for cooking. Whisk the mayonnaise, lime juice, chipotle peppers and the remaining 1/4 tsp. cumin. Stir in water, 1 tsp. at a time, until the mixture reaches a thick drizzling consistency. Combine the salsa ingredients, including 1/2 tsp. salt. Brush the skewers all over with oil and season with salt and pepper. Grill the skewers over direct medium heat with the lid closed. Cook till the chicken is done and there are clear juices when the chicken is pierced. Remove the chicken from the grill and let it rest. Warm the tortillas on the grill with the lid open watching closely. Take the chicken and onions off the skewers and put them in the tortillas, and serve with the chipotle mayo and the salsa. |
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Number Of
Servings: |
Number Of
Servings:4 |
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