Mexican Chicken Skewers With Salsa Food

YUCATAN-STYLE CHICKEN SKEWERS WITH PAPAYA-TOMATILLO SALSA

Steps:

• For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• With motor running, add the oil through the feed tube and process until emulsified.
• For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• With motor running, add the oil through the feed tube and process until emulsified.
• For chicken: Combine chicken and marinade in a zip-lock plastic bag.
• Refrigerate 4 to 6 hours or overnight.
• Prepare your grill or broiler.
• Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
• Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
• Serve with the salsa and Margaritas.

CHICKEN KABOBS MEXICANA

Steps:

• In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
• Preheat grill for high heat.
• Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
• Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

CHICKEN SKEWERS WITH CHIRMOL SALSA

Steps:

• For the skewers: Heat outdoor grill. Mix ingredients in a plastic food bag and seal. Marinate for 15 minutes. Have ready 8 skewers.
• For the salsa: Coat tomatoes with nonstick spray. Grill, turning, for 5 minutes or until the skins are charred. Remove to a bowl; mash until almost smooth. Stir in rest of ingredients.
• Thread chick on skewers. Coat with nonstick spray. Grill 4 minutes, turning once, or until lightly charred and cooked through. Serve with salsa.