Get ready for a fiesta of flavours with this Mexican Chicken, Halloumi and Pepper Skewers with Wedges, Fresh Guacamole and Limey Soured Cream recipe. This dish brings together the succulence of chicken and halloumi with the vibrant taste of peppers, promising a dining experience that’s both colourful and satisfying.
The skewers are grilled until the chicken is tender, the halloumi is slightly charred, and the peppers are just soft, creating a delightful mix of textures and flavours.
Adding a touch of indulgence to the dish are the wedges, oven-baked to perfection. These wedges offer a satisfying crunch and a comforting taste that pairs well with the robust flavours of the skewers.
To balance out the richness of the dish, the recipe includes fresh guacamole and limey soured cream. The guacamole, with its creamy texture and fresh taste, and the soured cream, with its tangy, lime-infused flavour, add a refreshing contrast to the meal.
This Mexican Chicken, Halloumi and Pepper Skewers with Wedges, Fresh Guacamole and Limey Soured Cream recipe is an excellent choice for those nights when you want a meal that’s quick, colourful, and packed with flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a bowl, zester, aluminium foil and a baking tray.
Mexican Chicken, Halloumi and Pepper Skewers with Wedges, Fresh Guacamole and Limey Soured Cream Recipe
Print RecipeIngredients
- 1 Bell Pepper
- 250g Halloumi
- 6 Bamboo Skewers
- 4 Chicken Thighs
- 75g Soured Cream
- 450g Potatoes
- Mexican Spice
- 1 Avocado
- 20g Chipotle Paste
- ½ Lime
- Mexican Style Spice Mix
Instructions
Step 1: Assemble the Skewers
Preheat your oven to 210°C and line a wide baking tray with foil and drizzle it with oil. Thread the chicken, halloumi, and pepper onto the skewers, aiming for three skewers per person. Place the skewers onto the lined baking tray, making sure to keep them spaced well apart.
IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Step 2: Prepare the Potatoes
Chop the potatoes into 2cm wide wedges, no need to peel them. Place the wedges on a large baking tray in a single layer. Drizzle them with oil, sprinkle over the Mexican spice, and season with salt and pepper. Toss to coat, then spread out.
Step 3: Roast the Skewers and Potatoes
Roast the chicken skewers on the top shelf of your oven and the potatoes on the middle shelf. They should be golden and the chicken should be cooked through in about 25-30 minutes. Turn the potatoes and skewers halfway through cooking.
TIP: The chicken is cooked when it is no longer pink in the middle.
Step 4: Prepare the Limey Sour Cream
While the skewers and potatoes are roasting, combine the soured cream, the remaining lime zest, and half the lime juice in a bowl. Season with salt and pepper and mix. Set this aside for later.
Step 5: Make the Guacamole
Slice the avocado lengthways. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl. Add the remaining lime juice, season with salt and pepper, and mash with the back of a fork until smooth.
Step 6: Finish and Serve the Dish
Finally, divide the skewers, potato wedges, and guacamole between plates. Drizzle the limey sour cream over the top. Enjoy your meal!
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