EatSmarter exclusive recipe

Tamarind Chicken Skewerswith Avocado and Tomato Salad

Tamarind Chicken Skewers - Tamarind Chicken Skewers - Tart and savory Caribbean chicken skewers
Tamarind Chicken Skewers - Tart and savory Caribbean chicken skewers

(0)

Calories:312 kcal
Difficulty:easy
Preparation:45 min
Ready in:145 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories312 kcal(16%)
Protein26 g(52%)
Fat16 g(20%)
Carbohydrates13 g(5%)
Added Sugar4 g(4%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For servings

4small Chicken breast (400 grams)
2Limes
2 teaspoonsground paprika (sweet)
a little Cayenne pepper
2 tablespoonsTamarind paste (from a jar)
5 tablespoonsKetchup
4Tomatoes (about 275 grams)
4 ouncesRed onion
1red Chile pepper
2Avocado (400 grams)
½ bunchesCilantro
Salt
Pepper
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Kitchen Utensils

1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Grill pan, 12 Wooden skewers, 1 Plastic wrap, 1 Bowl, 1 Citrus juicer

Directions

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1 Place wooden skewers in water. Rinse chicken breast fillets, pat dry and cut into 2 cm (approximately 3/4-inch) cubes.
2 Halve and squeeze limes. Thread chicken cubes onto the soaked skewers.
3 Combine paprika, cayenne pepper, 3 tablespoons lime juice, tamarind paste and ketchup.
4 Place skewers in a container and cover with plastic wrap. Place in refrigerator to marinate for at least 2 hours.
5 Meanwhile, rinse the tomatoes and cut into quarters, removing stems. Seed tomatoes and cut each quarter in half crosswise.
6 Peel the onion and chop coarsely. Halve chile pepper, remove the seeds, rinse thoroughly and chop finely.
7 Halve avocados and remove the pits. Gently work a spoon between flesh and skin of avocado, removing the fruit. Cut into large cubes.
8 Rinse cilantro, pat dry and chop the leaves. Combine 1 tablespoon lime juice, tomatoes, onion, chile pepper and avocado, and season with salt and pepper.
9 Arrange skewers in a grill pan or on a charcoal grill and cook over medium heat for 7-8 minutes. Serve with avocado and tomato salad.
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