Mexican Chicken Skewers With Salsa Recipe

Name: Mexican Chicken Skewers With Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless chicken thighs; 1 large red capsicum, cut into 2cm squares (approx 1-inch); 1 (35 g) packet taco seasoning; 4 tablespoons lime juice (bottled is fine); 4 tablespoons sour cream; 2 avocados, cut into 1cm cubes (approx 1/2-inch); 2 small tomatoes, roughly diced; 1 small red onion, roughly diced; 1 (250 g) can corn kernels; 1 bunch fresh coriander, roughly chopped (reserve a few sprigs for garnish); 1 (200 g) jar taco sauce (medium hot); salt; 8 lettuce leaves or 1 bunch baby rocket

Servings: persons

4 skinless chicken thighs
1 large red capsicum, cut into 2cm squares (approx 1-inch)
1 (35 g) packet taco seasoning
4 tablespoons lime juice (bottled is fine)
4 tablespoons sour cream
2 avocados, cut into 1cm cubes (approx 1/2-inch)
2 small tomatoes, roughly diced
1 small red onion, roughly diced
1 (250 g) can corn kernels
1 bunch fresh coriander, roughly chopped (reserve a few sprigs for garnish)
1 (200 g) jar taco sauce (medium hot)
salt
8 lettuce leaves or 1 bunch baby rocket

1
["Skewers:.", "Cut chicken thighs into large (approx 5cm (2"")) cubes.", "Thread capsicum and chicken pieces alternately onto four bamboo skewers, i.e.", "capsicum/chicken/capsicum/chicken etc.", "Sprinkle lime juice over the chicken skewers, then evenly sprinkle over the Taco Seasoning, making sure to coat all sides.", "Cover and refrigerate while you make the salsa.", "Salsa:.", "In a medium sized bowl, combine avocado cubes, chopped tomatoes, chopped red onion, corn kernels and chopped coriander.", "Pour over the jar of Taco Sauce and mix well to combine.", "Season with salt to taste.", "Cover and refrigerate while you cook the skewers.", "Cook skewers on a barbecue (grill) or in a frypan (using a tablespoon or two of oil) over a medium heat until cooked through (about 8-10 minutes), turning constantly.", "Reserve any left-over lime juice/seasoning on the plate.", "Don't worry if chicken blackens a little, but if it appears to be burning, reduce heat to very low and continue cooking.", "About half way through cooking, tip any leftover lime juice/seasoning that's left on the plate over the top of the skewers.", "To serve, spoon salsa onto a bed of lettuce or rocket leaves.", "Drizzle the skewers with sour cream and serve alongside the salsa.", "Garnish with the reserved coriander."]

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 skinless chicken thighs, 1 large red capsicum, cut into 2cm squares (approx 1-inch), 1 (35 g) packet taco seasoning, 4 tablespoons lime juice (bottled is fine), and more.

Yes, Mexican Chicken Skewers With Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Chicken Skewers With Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions