MEXICAN-INSPIRED SALAD & CHICKEN KABOBS RECIPE
I can't say why, but Mexican food makes me SO happy! I've been to Mexico twice, and every time I just stuff my face as much as I can... Which is unfortunate because I also happen to permanently be in a bikini when I'm there. What can I say, YOLO, ya know?
But even before ever going to Mexico, there was always something about Mexican food that made me feel like I was on vacation when eating it. Maybe it's because it always comes with margaritas, maybe it's the avocados. Avocados are (obviously) a staple of Mexican cuisine, and they make me so happy, because they're just so delicious. On that note, I developed a theory that it's impossible to be angry when you're eating guacamole. If you love guac as much as I do, you can get my very authentic guacamole recipe. It comes from my uncle's ex-wife, from when she lived in San Diego, so you know it's good.
A few weeks ago I was visiting my mom, and on a random day, decided to whip this up this Mexican salad for lunch, while we were lounging by the pool. Since I wanted to give it a little more protein, I also made spicy chicken kabobs. My mom picked up on my cues and made margaritas too. So you guessed it, it was the perfect lunch for a lazy day by the pool. I say lazy, because my mom's margs hit you just hard enough that you don't wanna be running around after having one or two. It's really the kind of drink that's best for when you just wanna lounge in the backyard, sunning yourself up like a big fat lizard. Luckily, that's my favourite thing to do.
I'll share the margarita recipe on here soon, but for now, here's the complete recipe for the Mexican salad and the kabobs:
6 deboned chicken thighs (I prefer brown meat, but you could use breasts too)
1 heaping tbsp mild chili paste (I use this one)
1 Heaping tbsp spicy chili paste (I use this one)
Beer (I used maybe 1/4 of the bottle)
2 garlic cloves, finely chopped
Salt & pepper to taste
Making the skewers is super easy. Just chop your chicken in big cubes, throw them in a big Ziploc bag, and add all the ingredients for the marinade. Close the bag (duh!) and "massage" the chicken, just to make sure that every piece is covered in marinade. Let sit in the fridge for at least 30 minutes. If I have a full hour ahead of me, I like to marinate my chicken fora bit longer, so the meat really absorbs the taste.
Skewer the chicken (I made 4 skewers). A great tip if you're using wooden skewers is to soak them in water beforehand to make sure they don't burn. Pop the skewers on the grill at medium heat until it's beautifully charred on the outside and well cooked on the inside.
2 big tomatoes
6 baby cucumbers
2 cobs of corn
1/4 red onion
2 green onions
Cilantro to taste
Salt & pepper to taste
The Mexican salad has a lot of ingredients, but it's also super easy and quite quick to make. Simply boil the corn until it's ready. In the meantime, you can cut the cucumbers, tomatoes, onions, avocado and cilantro. Once the corn is soft, cut it in sections. You can either shred it or serve it like that, which is what I usually do. Layer the cucumbers, tomatoes, corn, 1 avocado, and the red onion.
Use the remaining avocado, salt, pepper and lemon juice to make a quick guacamole. Drop the guacamole and some sour cream on top of the salad. Garnish with cilantro, green onion, lemon juice, salt and pepper.
That's it guys, it's really that easy. The whole thing takes about 20 minutes to make (if you don't count marinating time). To speed things up, you can make the salad while the kabobs are cooking on the grill. I swear this will be a hit no matter the occasion... But I particularly enjoy it on a super hot summer day, in the backyard. It could also be a super fun weekday dinner.
It's definitely a super festive meal, especially if you have it with one (or a few) margs! Since the weekend is almost here, it might be time to stock up on a few ingredients and make this dish! If you only use mild chili paste, it's also a super kid-friendly dish.
I hope you guys have a great end of the week, and an even more fabulous weekend!
Love, Jenny xx