CHICKEN FAJITA SKEWERS
SERVES 4 PREP 30 MINUTES (PLUS 30 MINUTES REFRIGERATION) COOK 10 MINUTES
YOU’LL NEED 8 SMALL METAL OR
PRE-SOAKED BAMBOO SKEWERS
2 teaspoons ground cumin 1 teaspoon smoked paprika ½ teaspoon Mexican chilli powder 1 teaspoon garlic salt 2 tablespoons vegetable oil 600g chicken breast fillets, cut into 3cm pieces 1 large green capsicum, cut into 3cm pieces 1 large red onion, cut into thin wedges 8 mini flour tortillas ½ cup medium tomato salsa ¹⁄³ cup sour cream ½ cup fresh coriander leaves 2 fresh jalapeño chillies, sliced
1 Combine spices, garlic salt and oil in a large bowl (see note). Add chicken. Toss to coat. Refrigerate for 30 minutes. 2 Thread chicken, capsicum and onion, alternately, onto 8 small metal skewers. 3 Preheat a greased barbecue grill and hotplate over medium-high heat. Cook skewers on grill, turning, for 6 to 8 minutes or until cooked through. Transfer to a plate. Stand for 5 minutes to rest. Meanwhile, cook tortillas on hotplate for 30 seconds each side or until beginning to char. 4 Place tortillas on serving plates. Top with skewers, salsa, sour cream, coriander and chilli. Serve. NUTRITION: (per serve) 2238kj; 24.3g fat; 8.7g sat fat; 41g protein; 35g carbs; 6.1g fibre; 107mg chol; 917mg sodium.