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Mexican Chicken, Halloumi and Pepper Skewers

with Wedges, Tomatoes and Zesty Sour Cream
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
1085 kcal
Protein
: 
89.4g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Celery
  • May contain traces of allergens
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

6 unit(s)

Bamboo Skewers

250 grams

Halloumi

(Contains: Milk)

1 unit(s)

Green Pepper

(May contain traces of: Celery)

½ unit(s)

Lime

4 unit(s)

British Chicken Thighs

20 grams

Chipotle Paste

450 grams

Potatoes

1 pot(s)

Mexican Spice

pot(s)

Mexican Style Spice Mix

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

125 grams

Baby Plum Tomatoes

Energy (kJ)4538 kJ
Energy (kcal)1085 kcal
Fat65.4 g
of which saturates30.5 g
Carbohydrate52.5 g
of which sugars12.8 g
Dietary Fibre7.7 g
Protein89.4 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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 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.

2

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.

3

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.

4

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.

5

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.


Halve the tomatoes. Squeeze the remaining lime juice into a bowl and season with salt and pepper. Add the tomatoes and mix together. Set aside.

6

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

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