Ingredients
- 600 grams boneless skinless chicken thighs (cut into 3cm pieces)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 tablespoons chilli sauce
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- Lime wedges, to serve
- Coriander leaves, to serve
- FOR AVOCADO SALSA
- 2 avocados (ripe, stone removed, peeled, finely chopped)
- 1 spring onion (end trimmed abd thinly sliced)
- 1 chilli, long red seeded and finely chopped
- 1/4 cup coriander leaves, coarsely chopped
- 2 tablespoons lime juice
- CHILLI MAYONNAISE:-
- 1/2 cup mayonnaise, whole egg mayo (150 grams)
- 1 tablespoon tomato sauce
- 1 tablespoon lemon juice
- 2 teaspoons 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 mins 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 mins or until cooked through.
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Step 4: Meanwhile, to make the chilli mayonnaise, combine the mayonnaise, tomato sauce, lemon juice and chilli 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.
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Step 7: Tip: to make keto friendly, omit the brown sugar and tomato sauce.
We hope you enjoy this recipe!
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