Fajita Chicken Skewers with Yoghurt and Chunky Tomato Salsa
Recipe for fajita chicken skewers - with chunky tomato salsa and garlic yoghurt.
Servings 4 servings
Calories 532kcal
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
Instructions
- 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
Calories: 532kcal | Carbohydrates: 24g | Protein: 48g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 252mg | Potassium: 1162mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3446IU | Vitamin C: 114mg | Calcium: 198mg | Iron: 4mg