Ingredients
- 600 grams boneless chicken thighs (fillets, cut into 3cm pieces)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 tablespoons chilli sauce
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 teaspoons paprika (sweet)
- 1 teaspoon cumin
- 1 teaspoon ground oregano
- Lime wedges, to serve
- FOR AVOCADO SALSA
- 2 ripe avocados (stone removed, peeled and finely chopped)
- 1 spring onion, end trimmed and thinly sliced
- 1 chilli pepper (long red chilli, seeded and finely chopped)
- 1/4 cup coriander, coarsely chopped
- 2 tablespoon lime juice
- FOR CHILLI MAYONNAISE
- 1/2 cup mayonnaise (whole-egg, 150 grams)
- 1 tablespoon tomato sauce
- 1 tablespoon lemon juice
- 1 teaspoon chilli sauce
How to Make
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Step 1: Combine the chicken, oil, garlic, chilli sauce, lemon juice, sugar, paprika, cumin and oregano in a large bowl and cover with plastic wrap and place in the fridge for 30 minutes to marinate.
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Step 2: Thread onto metal or soaked bamboo skewers.
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Step 3: Heat a barbecue grill or chargrill on medium-high and cook skewers, turning, for 10 minutes or until cooked through.
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Step 4: Meanwhile to make the chilli mayonnaise, combine the mayonnaise, tomato sauce, lemon juice and chill sauce in a small bowl.
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Step 5: To make the avocado salsa, combine the avocado spring onion, chilli, coriander and lime juice in a large bowl.
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Step 6: Place skewers on a serving platter and sprinkle with avocado salsa and serve immediately with chilli mayonnaise, lime wedges and coriander leaves.
We hope you enjoy this recipe!
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