Taco Chicken Skewers Recipes

TACOS ON A STICK

Steps:

• In a large shallow dish, combine the taco seasoning, tomato juice and oil; mix well. Remove 1/2 cup for basting; refrigerate. Add beef and turn to coat. Cover; refrigerate for at least 5 hours., Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, peppers, onion and tomatoes. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting until meat reaches desired doneness, 8-10 minutes. If desired, serve with salsa con queso or sour cream.

TACO-CHICKEN SKEWERS

Steps:

• Combine sour cream, salsa, and cilantro and one teaspoon taco seasoning mix in a bowl; stirring well. Cover and chill up to 8 hours, if desired.
• Toss chicken with remaining taco seasoning mix.
• Cook chicken in a large non-stick skillet coated with vegetable spray over medium-high heat for 6-8 minutes or until done.
• Serve immediately.
• Serve on skewers with salsa mixture.

AIR-FRYER TACO KABOBS

Steps:

• In a large shallow dish, combine taco seasoning, tomato juice and oil; mix well. Remove 1/2 cup for basting; refrigerate. Add beef to shallow dish and turn to coat. Cover; refrigerate at least 5 hours., Preheat air fryer to 400° for 10 minutes. Drain and discard marinade from beef. On 6 metal or soaked wooden skewers that fit in air fryer, alternately thread beef, peppers, onion and tomatoes. In batches, place skewers in a single layer in greased air fryer. Cook, turning and basting occasionally with reserved marinade, until meat reaches desired doneness, 8-10 minutes. Serve with salsa con queso or sour cream if desired.

CHICKEN SATAY SKEWERS RECIPE BY TASTY

Steps:

• In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
• Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
• Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
• With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
• Serve the chicken skewers with the sauce on the side.
• Enjoy!