Mexican Chicken Skewers With Salsa

Skewers

• 4 skinless chicken thigh
• 1 large red capsicum, cut into 2cm squares (approx 1-inch)
• 1 (35 g) packet taco seasoning
• 4 tablespoons lime juice (bottled is fine)
• 4 tablespoons sour cream

Salsa

• 2 avocado, cut into 1cm cubes (approx 1/2-inch)
• 2 small tomato, roughly diced
• 1 small red onion, roughly diced
• 1 (250 g) can corn kernel
• 1 bunch fresh coriander, roughly chopped (reserve a few sprigs for garnish)
• 1 (200 g) jar taco sauce (medium hot)
• salt
• 8 lettuce leaves or 1 bunch baby rocket

Directions

1. 1

   Skewers:.

2. 2

   Cut chicken thighs into large (approx 5cm (2")) cubes.

3. 3

   Thread capsicum and chicken pieces alternately onto four bamboo skewers, i.e. capsicum/chicken/capsicum/chicken etc.

4. 4

   Sprinkle lime juice over the chicken skewers, then evenly sprinkle over the Taco Seasoning, making sure to coat all sides.

5. 5

   Cover and refrigerate while you make the salsa.

6. 6

   Salsa:.

7. 7

   In a medium sized bowl, combine avocado cubes, chopped tomatoes, chopped red onion, corn kernels and chopped coriander.

8. 8

   Pour over the jar of Taco Sauce and mix well to combine.

9. 9

   Season with salt to taste.

10. 10

    Cover and refrigerate while you cook the skewers.

11. 11

    Cook skewers on a barbecue (grill) or in a frypan (using a tablespoon or two of oil) over a medium heat until cooked through (about 8-10 minutes), turning constantly.

12. 12

    Reserve any left-over lime juice/seasoning on the plate.

13. 13

    Don't worry if chicken blackens a little, but if it appears to be burning, reduce heat to very low and continue cooking.

14. 14

    About half way through cooking, tip any leftover lime juice/seasoning that's left on the plate over the top of the skewers.

15. 15

    To serve, spoon salsa onto a bed of lettuce or rocket leaves.

16. 16

    Drizzle the skewers with sour cream and serve alongside the salsa.

17. 17

    Garnish with the reserved coriander.