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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (267g) Recipe makes 4 servings |
||
| Calories 204 | ||
| Calories from Fat 43 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 82mg | 27% | |
| Sodium 394mg | 16% | |
| Potassium 587mg | 16% | |
| Total Carbohydrate 5.0g | 1% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 2.4g | ||
| Protein 34.0g | 68% | |
Chicken Skewers With Chirmol Salsa
By: jesslems
May 25, 2006
Chirmol, a Guatemalan grilled tomato salsa, means "smashed tomatoes". A nice accompaniment is quick-cooking rice prepared with diced summer squash and grated lemon zest. From Woman's Day, June 20 2006.
SERVES 4
Ingredients
CHICKEN SKEWERS
- 2 teaspoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 lbs chicken tenderloins (8)
CHIRMOL SALSA
- 5 large ripe plum tomatoes
- nonstick cooking spray
- 1/4 cup sliced scallion
- 1/4 cup mint
- 1 small jalapeno pepper, seeded and minced
- 1 teaspoon garlic, minced
- 1/4 teaspoon salt
Directions
1
For the skewers: Heat outdoor grill. Mix ingredients in a plastic food bag and seal. Marinate for 15 minutes. Have ready 8 skewers.2
For the salsa: Coat tomatoes with nonstick spray. Grill, turning, for 5 minutes or until the skins are charred. Remove to a bowl; mash until almost smooth. Stir in rest of ingredients.3
Thread chick on skewers. Coat with nonstick spray. Grill 4 minutes, turning once, or until lightly charred and cooked through. Serve with salsa.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: lazyme
On Sep 26, 2006
Good, quick chicken dish. I added some sliced squash and zucchini to the skewers for a little color. The sauce was good with a nice texture from the crunchy scallions and the bite of the jalapenos. Thanks jesslems.
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