Mexican Style Skewers with Rice

Ingredients

For skewers

• 600g chicken breast
• 1 red onion
• 1 red pepper
• 1 yellow pepper

For marinade

• 2 tbsp olive oil
• 2 garlic cloves
• ½ lime, for juice
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground paprika
• ½ tsp chilli powder
• 1 tsp dried oregano
• 1 tsp brown sugar
• a few sprigs of fresh coriander

For serving

• 240g basmati rice
• a pinch of salt
• 100g canned sweetcorn

For garnish

• 1 red chilli pepper
• 2 medium avocados
• 2 limes
• fresh coriander, a few springs

Additionally you will need wooden skewer sticks.

Tools

The tools you may need to make this recipe.
Click to buy on Amazon.

Bamboo Skewers

Aluminium Tin Foil

Roasting Tin

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Method

Let’s start by making the marinade.

Start by chopping a few springs of fresh coriander. Peel and grate the garlic cloves.

In a small bowl, combine salt, black pepper, ground cumin, smoked paprika, ground paprika, chilli powder, dried oregano, and brown sugar.

Pour olive oil, then add chopped coriander, garlic, and squeezed lime juice.

Mix all well to combine all ingredients.

Time for chicken.

Clean and cut the chicken breasts into cubes. Place them in a bowl with the marinade and mix well. Allow to marinate for about 10 minutes.

In the meantime…

Wash and chop the peppers and onion into pieces.

For an even crispier result, preheat the oven to 200°C on the grill setting with the fan (if available). Alternatively, preheat with just the fan function.

The grill and fan setting works by circulating air, which cooks the skewers evenly as they grill.

Prepare a baking tray and line it with aluminium foil.

You can use any deep baking tray or a typical roasting tray. The skewers should rest on the edges without sticking to the bottom of the tray.

Lining it with aluminium foil is optional, but it will make cleaning the tray easier afterwards.

Thread the marinated chicken cubes onto 8 skewers, alternating them with the onion and peppers for even distribution.

Bake for 25 minutes turning them halfway through.

While the skewers bake, bring the water to a boil for the rice.

Cook the rice according to the package instructions, adding a pinch of salt.

Stir in the sweetcorn towards the end of cooking to warm it through.

Once cooked, drain the rice.

Slice a red chilli pepper (optional, for those who like spice). Chop the coriander and cut the lime into wedges.

Halve the avocados, remove the pits, and thinly slice each half. Drizzle with lime juice. Serve one-half per person.

After the chicken skewers are baked and nicely golden, take the tray out of the oven.

Spoon a portion of rice onto a plate. Top it with 2 skewers. Squeeze a lime wedge over the rice. Garnish with chopped coriander and a few chilli slices. Place a thinly sliced avocado half on the side. Serve and enjoy!