Chipotle Chicken, Halloumi and Pepper Skewers
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Chipotle Chicken, Halloumi and Pepper Skewers

Chipotle Chicken, Halloumi and Pepper Skewers

with Wedges, Guacamole and Zesty Soured Cream

Inspired by some of the world's most popular street food, these tasty Chipotle Chicken, Halloumi and Pepper Skewers are perfect for a casual sharing-style dinner.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Cooking time25 minutes


serving amount

6 unit(s)

Bamboo Skewers

225 grams


(Contains Milk)

1 unit(s)

Bell Pepper

(May contain Celery)

½ unit(s)


3 unit(s)

Chicken Thighs

20 grams

Chipotle Paste

450 grams


1 sachet(s)

Mexican Style Spice Mix

75 grams

Soured Cream

(Contains Milk)

1 unit(s)



Nutritional information

Energy (kJ)4628 kJ
Energy (kcal)1106 kcal
Fat70.4 g
of which saturates29.7 g
Carbohydrate61.1 g
of which sugars10.7 g
Protein64.4 g
Salt3.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Bowl
Baking Tray
Medium Bowl
Small Bowl


Get Prepped

Preheat your oven to 220°C/200°C fan/gas mark 7. Soak the skewers in cold water to prevent them from burning.

Drain the halloumi, then cut it into 3cm chunks. Halve the pepper and discard the core and seeds. Chop into 3cm chunks

Zest and halve the lime. Cut the chicken thighs into 3cm chunks.

In a large bowl, add the halloumi, pepper, chicken, chipotle paste, half the lime zest and olive oil (see pantry for amount). Season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Make your Skewers

Thread the halloumi, pepper and chicken onto the skewers (3 per person).

Transfer the skewers to a lightly oiled baking tray, keeping them spaced apart. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roasting Time

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the Mexican style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Roast the wedges on the top shelf of your oven, and chicken skewers on the middle shelf of your oven until golden and cooked through, 25-30 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Mash the Guac

Meanwhile, in a small bowl, combine the soured cream, remaining lime zest and half the lime juice. Season with salt and pepper, then set aside.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a medium bowl. 

Add a drizzle of oil, the remaining lime juice and a pinch of salt and pepper. Mash with a fork until smooth.

Hey Honey

When the skewers have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount), then return to the oven for the remaining time.

Serve Up

When everything's ready, share the skewers between your plates.

Serve the wedges and guac alongside. Drizzle over the zesty soured cream to finish.