Mexican Inspired Kebabs Recipes

MEXICAN CHICKEN SKEWERS WITH RICE AND PICANTE SALSA

Steps:

• 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.

CHICKEN KABOBS MEXICANA

Steps:

• In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
• Preheat grill for high heat.
• Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
• Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

GREEK ISLAND CHICKEN SHISH KEBABS

Steps:

• Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
• Soak wooden skewers in water for about 30 minutes before use.
• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

MOJO BEEF KABOBS

Steps:

• Whisk together sauce ingredients in a small bowl.
• Pour only half of the Mojo sauce as a marinade over the beef in a medium bowl or food storage bag; cover or seal.
• Cover the remaining sauce; refrigerate both at least 24 hours.
• Heat broiler or grill.
• Remove beef from marinade; discard marinade.
• Season beef with the pepper; thread on skewers, alternate with lime and onion wedges.
• Thread tomatoes evely onto separate skewers.
• Let reserved marinade come into room temperature.
• Broil or grill kebobs, turning occasionally until beef is brown and firm to the touch, about 10 minutes fro medium-rare.
• Tomatoes are slightly softened after 4 minutes of grilling.
• Serve drizzled with the reserved sauce.