HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Chicken, Halloumi And Pepper Skewers
Mexican Chicken, Halloumi and Pepper Skewers

Mexican Chicken, Halloumi and Pepper Skewers

with Wedges, Fresh Guacamole and Limey Soured Cream

Street Food
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We love good Chicken, Halloumi & Pepper with Wedges and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 conflict 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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 unit(s)


1 block(s)



1 unit(s)

Red Pepper

½ unit(s)


4 unit(s)

Chicken Thigh

1 sachet

Chipotle Paste

1 pack(s)


1 pot(s)

Mexican Spice

75 grams

Soured Cream


1 unit(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4979 kJ
Energy (kcal)1190 kcal
Fat78.0 g
of which saturates33.0 g
Carbohydrate53 g
of which sugars9.0 g
Protein71 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 210°C. Soak the skewers in a bowl of water. Cut the halloumi into 3cm chunks. Halve the pepper and discard the core and seeds. Chop into 3cm sized chunks. Zest and halve the lime. Cut the chicken into 3cm chunks. Pop the chicken, halloumi and red pepper into a large mixing bowl, add the chipotle paste, half the lime zest and drizzle over some oil. Season with salt and pepper and mix it all together with your hands until it is all coated.


Line a wide baking tray with foil and drizzle with oil. Thread the chicken, halloumi and pepper onto the skewers (3 skewers per person). Pop onto the lined baking tray, keeping them spaced well apart. IMPORTANT: Wash your hands and equipment after handling raw meat.


Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, sprinkle over the Mexican spice then season with salt and pepper. Toss to coat, then spread out. Roast the chicken skewers on the top shelf of your oven and the potatoes on the middle shelf until golden and the chicken is cooked through, 25-30 mins. Turn the potatoes and skewers halfway through cooking. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


Meanwhile, pop the soured cream into a bowl with the remaining lime zest and half the lime juice. Season with salt and pepper and mix. Set aside.


Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl. Add the remaining lime juice, season with salt and pepper and mash with the back of a fork until smooth.


Divide the skewers, potato wedges and guac between plates. Drizzle over the limey sour cream. Enjoy!