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:

  1. Take 2 pounds of Chicken tenders / breast. Make sure to buy skinless and boneless. Cut into halves cubed. Set them in a large bowl.
  2. In a blender, pour olive oil and garlic cloves and blend together. When well blended, add to the chicken.
  3. To that mixture add paprika, ground cumin, chili powder, salt and pepper. Make sure it is well coated with the chicken.
  4. 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.
  5. In a deep sheet pan, add two cups of water and set the bamboo skewers in there for about 20 minutes.
  6. After 20 minutes, thread your chicken, zucchini and cherry tomatoes alternately.
  7. 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:

  1. In a medium bowl, add the corn, and chopped red pepper.
  2. Cut open an avocado and with your knife, make square impressions and spoon it out into the bowl.
  3. Add the lemon juice, salt and pepper
  4. Mix everything together and serve.


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 🙂