Mexican kebabs

    Mexican kebabs

    Recipe photo: Mexican kebabs
    8

    Mexican kebabs

    (191)
    40min


    194 people made this

    About this recipe: Chicken marinated in lime juice, cumin and fresh coriander, then threaded onto skewers with chunky vegetables. Serve with rice, salsa and warm tortillas.

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1 teaspoon ground cumin
    • handful chopped fresh coriander
    • 1 lime, juiced
    • salt and freshly ground black pepper to taste
    • 2 skinless, boneless chicken breast fillets, cubed
    • 1 small courgette, cut into thick slices
    • 1 onion, cut into wedges and separated
    • 1 red pepper, cut pieces
    • 10 cherry tomatoes

    Method
    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

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

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    Reviews & ratings
    Average global rating:
    (191)

    Reviews in English (144)

    0

    The general experience was OK, however it lacked a kick, so I ended up with adding quite a volume of sauces at side. Next time I would double cumin and I would add a little bit chilli.  -  31 Aug 2016

    by
    0

    Very tasty, had these with our BBQ and also done under the grill for dinners.  -  02 Jun 2014

    by
    97

    Perfect. Other than adding some fresh, minced garlic to the marinade, I made this exactly as written. Beautiful, delicious, and oozing with simple, fresh, Mexican flavors. Some reviewers thought this was tasteless--not for us and what I chose to serve this with--Mexican Rice III and Best Black Beans, the combination of which made for a meal I'd be proud to serve to anyone!  -  15 Mar 2008  (Review from Allrecipes US | Canada)

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