Fajita chicken skewers with yoghurt and tomato salsa – perfect for the barbecue.
These fajita skewers are summer food at its best. Juicy, spiced chicken, fresh tomato salsa and a creamy yoghurt dressing – it just works.
I’ve taken classic fajita chicken and turned it into skewers, marinating the chicken with plenty of spices, garlic, lime and olive oil. If you have time, it’s worth letting the chicken marinate in the fridge for a couple of hours – or assembling the skewers and leaving them there to marinate. But they also taste really good if they go straight onto the barbecue.
Served with a simple yoghurt dressing with lime and garlic, you get a fresh, creamy contrast to the spiced chicken. If you’d prefer a milder version, plain yoghurt or crème fraîche work just as well – it gives a slightly more classic, fresh feel.
The chunky tomato salsa is as simple as it gets – juicy tomatoes tossed with olive oil, garlic and fresh parsley. It adds both freshness and acidity, which lifts the whole dish.
Serve with warm tortillas or flatbreads – perfect for the barbecue, but just as easy to cook in a frying pan. An easy, flavourful dish that’s made for summer meals.
Fajita Chicken Skewers with Yoghurt and Chunky Tomato Salsa
Ingredients
Skewers
- 650 g chicken breast, cut into cubes
- 1 lime, finely grated zest and juice
- 2 cloves garlic, grated or crushed
- 4 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp ground coriander
- 1 tsp oregano
- 2 peppers, cut into chunks
- 2 onions, cut into wedges
- Salt and freshly ground pepper.
Garlic yoghurt
- 400 g Greek yoghurt
- 1-2 cloves garlic, grated or crushed
- 1/2-1 lime, juice and finely grated zest
- Salt and freshly ground pepper
Chunky tomato salsa
- 400 g cherry tomatoes, halved or quartered
- 1 handful flat-leaf parsley, roughly chopped
- 1 cloves garlic, finely chopped
- 2 tbsp olive oil
- Salt and freshly ground pepper.
To serve
- Warm tortillas or flatbreads
Method
- Toss the chicken with the lime juice and zest, garlic, oil and spices. Season with salt and freshly ground pepper and mix well.
- Thread the chicken onto skewers with the vegetables and set aside.If you’re using wooden skewers, remember to soak them in water for about 30 minutes first so they don’t burn.
- Mix the ingredients for the yoghurt and season to taste with salt and freshly ground pepper.
- Mix the ingredients for the tomato salsa too, and season with a little salt and freshly ground pepper.
- Barbecue or pan-fry the skewers until they are golden on all sides and the chicken is cooked through.
- Serve with warm tortillas or flatbreads, the cold garlic yoghurt and the tomato salsa.
Nutrition
Premium
