It's better when you're getting colorful foods and this checks that box tenfold. Chicken, peppers, onion. All of these grilled and roasted for that feel good warmth feeling. It's a weeknight favorite.
Ingredients:
3 limes
1 tsp. ground coriander
1/2 tsp. ground cumin
Pinch of cayenne
4 tbsp. olive oil, divided
1 lb. large peeled and deveined shrimp, tails discarded
1 lb. boneless, skinless chicken breast, cut into 1 1/2-in. pieces
1 lb. mixed-color peppers, cut into 1-in. pieces
3 jalapeños, sliced 1/2 in. thick
2 small red onions, cut into 1-in.-thick wedges
Kosher salt and pepper
12 small flour tortillas
Sour cream, sliced radishes and chopped cilantro, for serving
Instructions:
Finely grate the zest of 1 lime into a bowl. Add coriander, cumin, cayenne and 2 tablespoons oil and mix to combine. Transfer half to a medium bowl and toss with shrimp. In a second bowl, toss chicken with remaining mixture.
Thread each protein onto its own skewer. Halve all limes.
Toss peppers, jalapeños and onions with remaining 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Thread jalapeños, peppers and onions onto their own skewers.
Heat grill to medium-high. Season chicken and shrimp skewers with 1/2 teaspoon each salt and pepper.
Add skewers to grill and cook, turning occasionally, until chicken is cooked through (8 to 10 minutes), vegetables are just tender (4 to 8 minutes) and shrimp is opaque throughout (3 to 4 minutes). Transfer skewers to platter as they finish cooking. Grill limes, cut sides down, and tortillas until lightly charred, about 1 minute.
Squeeze 1 grilled lime half over chicken and shrimp. Serve with vegetables, tortillas, remaining limes, sour cream, radishes and cilantro.
Original Recipe from: Good Housekeeping
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