Tex-Mex food is often addictive, yet satisfyingly satiating at the same time, and in a Paleo way it is quite healthy for us too – with all the dried herbs, the free-range chicken meat and the colorful organic veggies. In a parallel universe we are confident that Tex-Mex chicken kabobs have already been discovered and that others are consuming them at this very moment. So, let’s accept the fact that we have to share, and share these chicken kabobs we will, for they are too good to keep to ourselves.
First of all, make sure that you have limes – and within that: the best limes. Visually scan the lot of limes and search for the optimal color. The next best thing to do is to give them a little squeeze, a mere pinch, just to see how much they give under pressure. Note whether they are soft or hard, and know that softer lemons and limes have less of a pith, which equals more juice. Also, pay attention to how smooth the skin is, the less wrinkled, the better. But the squeeze test will never let you down. Secondly, go for the pastured poultry. Invest in your health by choosing quality sources of protein and let food be your medicine.
When the inspiration hits your taste buds to examine those southern flavors again, why not dive into some Tex-Mex stuffed peppers? They make for another great meal worth sharing.
Tex-Mex Chicken Kabobs Recipe
Protein: 38g / %
Carbs: 10g / %
Fat: 5g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 3 to 4 chicken breasts, cubed
- 2 bell peppers, diced
- 1 onion, chopped
- 2 tbsp. fresh lime juice
- 1/4 tbsp. olive oil
- 1/2 tbsp. chili powder
- 1/4 tbsp. ground cumin
- 1/2 tbsp. paprika
- 1/4 tbsp. garlic powder
- Fresh cilantro (to serve)
- Lime wedges (to serve)
- Sea salt and freshly ground black pepper
- Wood or metal skewers
- Preheat grill to medium-high heat.
- In a bowl combine the olive oil, lime juice, chili powder, cumin, paprika and garlic powder; then season to taste.
- Thread the cubed chicken, bell pepper and onion; alternate them on the skewers.
- Brush the skewers with the Tex-Mex seasoning generously on all sides.
- Grill the kabobs on the preheated grill 10 to 12 minutes, turning every few minutes until the chicken is no longer pink and cooked through.
- Serve with fresh cilantro and lime wedges.