Mexican Chicken, Halloumi and Pepper Skewers
with Wedges, Fresh Guacamole and Limey Soured Cream
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 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.
Ingredients
1
Bell Pepper
1
Mexican Spice
250
Halloumi
1
Avocado
6
Bamboo Skewers
20
Chipotle Paste
4
Chicken Thighs
½
Lime
75
Soured Cream
(Contains Milk)
Mexican Style Spice Mix
450
Potatoes
Nutritional information
Utensils
Instructions
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!
