Ingredients:
2.5 ml (½ tsp.) Ground coriander
2.5 ml (½ tsp.) Ground ginger
2.5 ml (½ tsp.) Of crushed chili flakes
2.5 ml (½ tsp.) Dry mustard
1 ml (¼ tsp.) Ground cinnamon
3 green onions, chopped
30 ml (2 tbsp.) Lime juice
Olive oil 30 ml (2 tbsp.)
5 ml (1 tsp.) Sugar
Salt and pepper
skewers
4 half chicken breasts, boneless skinless, cut into strips
12 wooden skewers, soaked in water 30 minutes
Guacamole
1 ripe avocado
125 ml (½ cup) sour cream
15 ml (1 tbsp.) Lime juice
Salt and pepper
How to Make It:
In a pan, gently heat the spices for about 1 minute or until lightly browned. Pour into a large bowl. Add remaining ingredients and mix well.
skewers
Add chicken to marinade and coat well. Thread chicken onto skewers coil and place in a dish. Cover and refrigerate about 1 hour.
Preheat barbecue to high. Oil the grill.
Guacamole
In the bowl of a small food processor, puree until smooth avocado, sour cream and lime juice. Salt and pepper. Set aside in a bowl and cover with plastic wrap directly on the puree.
Grill skewers about 5 minutes on each side or until chicken is no longer pink.
In the bottom of six plates, divide the mashed avocado in a large stroke. Garnish with radish salad and ceriseset deposit chicken skewers.
2.5 ml (½ tsp.) Ground coriander
2.5 ml (½ tsp.) Ground ginger
2.5 ml (½ tsp.) Of crushed chili flakes
2.5 ml (½ tsp.) Dry mustard
1 ml (¼ tsp.) Ground cinnamon
3 green onions, chopped
30 ml (2 tbsp.) Lime juice
Olive oil 30 ml (2 tbsp.)
5 ml (1 tsp.) Sugar
Salt and pepper
skewers
4 half chicken breasts, boneless skinless, cut into strips
12 wooden skewers, soaked in water 30 minutes
Guacamole
1 ripe avocado
125 ml (½ cup) sour cream
15 ml (1 tbsp.) Lime juice
Salt and pepper
How to Make It:
In a pan, gently heat the spices for about 1 minute or until lightly browned. Pour into a large bowl. Add remaining ingredients and mix well.
skewers
Add chicken to marinade and coat well. Thread chicken onto skewers coil and place in a dish. Cover and refrigerate about 1 hour.
Preheat barbecue to high. Oil the grill.
Guacamole
In the bowl of a small food processor, puree until smooth avocado, sour cream and lime juice. Salt and pepper. Set aside in a bowl and cover with plastic wrap directly on the puree.
Grill skewers about 5 minutes on each side or until chicken is no longer pink.
In the bottom of six plates, divide the mashed avocado in a large stroke. Garnish with radish salad and ceriseset deposit chicken skewers.