Chicken Tikka Skewers and Corn Salad
Ingredients For Chicken Skewers:
- Chicken tenders (2 Pounds)
- Bamboo Skewers
- Olive Oil (1 Cup)
- Garlic (5 Cloves)
- Paprika (1 Teaspoon)
- Ground Cumin (1 Teaspoon)
- Chille Powder (1 Teaspoon)
- Salt and Pepper (1/2 Teaspoon Each)
- Zucchini (2)
- Grape tomatos (1 Container)
Ingredients For Corn Salad:
- Corn (15oz Can)
- Red Pepper (1, chopped)
- Avocado (1)
- Lemon Juice (1/4 Cup)
- Salt and Pepper (1/4 Teaspoon Each)
Directions For Chicken Skewers:
- Take 2 pounds of Chicken tenders / breast. Make sure to buy skinless and boneless. Cut into halves cubed. Set them in a large bowl.
- In a blender, pour olive oil and garlic cloves and blend together. When well blended, add to the chicken.
- To that mixture add paprika, ground cumin, chili powder, salt and pepper. Make sure it is well coated with the chicken.
- On a cutting board, cut up 2 zucchinis in a circular shape about 1/2 inch thickness. Add them to another bowl and add cherry tomatoes and pour 2 tablespoons of olive oil.
- In a deep sheet pan, add two cups of water and set the bamboo skewers in there for about 20 minutes.
- After 20 minutes, thread your chicken, zucchini and cherry tomatoes alternately.
- Lightly oil the grill grate. Place the kabobs on the prepared grill. Cook, turning frequently for 15 minutes or until chicken juices run clear.
Directions For Corn Salad:
- In a medium bowl, add the corn, and chopped red pepper.
- Cut open an avocado and with your knife, make square impressions and spoon it out into the bowl.
- Add the lemon juice, salt and pepper
- Mix everything together and serve.
**TIP**
Allow the bamboo skewers to soak for a minimum of 20 minutes, and up to 3-4 hours. For a gourmet presentation and an added depth of flavor to your grilled meals, experiment with soaking skewers in wine or juice.
Enjoy 🙂
