Ingredients

The following ingredients have 4 Servings
  • 3 chicken breast (chopped into cubes (approx 2cm))
  • 2 tbsp sunflower oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Juice of 1 lime
  • 1 tbsp honey
  • 2 tbsp fajita spice
  • 1 large clove garlic (peeled and minced)
  • 3 tbsp finely chopped coriander ((cilantro))
  • 1 red bell pepper (chopped into 2cm squares)
  • 1 green bell pepper (chopped into 2cm squares)
  • 1 yellow bell pepper, (chopped into 2cm squares)
  • 1 large red onion (peeled and chopped into 2cm squares)
  • 400 g tin chopped tomatoes
  • 10 ripe cherry (grape) tomatoes
  • 1 medium onion (peeled and roughly chopped)
  • large bunch coriander (roughly torn, stems removed)
  • 1 or 2 red chillies - such as Fresno Serenade or Thai
  • Juice of 1 lime
  • 1 tsp light brown soft sugar
  • 2 cloves garlic (peeled and roughly chopped)
  • 1/2 tsp salt
  • ¼ tsp white pepper
  • Boiled rice
  • Roughly chopped coriander ((cilantro))
  • Fresh lime slices

Instruction

  • Place the chicken in a bowl with 1 tbsp of the oil, salt, pepper, lime juice, honey, fajita spice, garlic and coriander. Mix together and allow to marinate for 10 minutes.
  • Preheat the barbecue, or if cooking on a griddle pan, preheat it and brush with oil.
  • Thread pieces of the marinated chicken onto 8 skewers (if using wooden skewers, soak in water for 30 minutes first, to prevent the sticks burning) along with the peppers and red onion.
  • Place the skewers on the barbecue (or griddle, or under the grill/broiler) and grill for 8-10 minutes, turning every few minutes until lightly charred. Check that the chicken is cooked by cutting into a large piece and making sure it's no longer pink in the middle.
  • Whilst the chicken skewers are cooking, place all of the picante ingredients in a food processor. Blend until well combined, but still with a little bit of texture, then turn of the blender and transfer to a bowl.
  • Serve the skewers (two per person) on top of boiled rice that has been mixed with chopped coriander. Drizzle on some picante, and serving with lime slices and extra picante.