Lime Salsa Chicken Skewers With Cilantro Crème Sauce

Submitted by Pellerin

"Not only does this Mexican-inspired "kebob" make wicked-good fajitas, tacos, burritos, or just plain, the cilantro creme sauce turns any other sandwich (e.g turkey, beef...) into something phenominal!"

 

• Ready In: 1hr
• Ingredients: 27
• Serves: 4

ingredients

• CHICKEN and MARINADE

• 4 boneless skinless chicken breasts, cut into chunks
• 2 large limes, juice of (apx. 1/2 cup)
• 59.16 ml very dry sherry
• 59.16 ml extra virgin olive oil
• 4.92 ml oregano
• 2.46 ml garlic powder
• 2.46 ml salt

• SALSA

• 411.06 g can diced tomatoes, drained
• 2 scallions, sliced (green onion)
• 118.29 ml sliced ripe olives
• 88.74 ml marinade, reserved above
• 29.58 ml jalapenos (seeded, deveined, and chopped)
• 29.58 ml cilantro, fresh, chopped
• 29.58 ml mint, fresh, chopped
• 29.58 ml almonds, slivered, toasted
• 2.46 ml black pepper

• CILANTRO CREME SAUCE

• 226.79 g cream cheese, softened
• 14.79 ml sour cream
• 118.29-157.80 ml green tomatillo salsa (Pace & Victoria are good)
• 4.92 ml fresh ground black pepper
• 4.92 ml celery salt
• 2.46 ml ground cumin
• 9.85 ml garlic powder
• 1 bunch cilantro leaf, fresh chopped
• 14.79 ml fresh lime juice

• SKEWERS

• 2 red bell peppers, seeded lg. chunk
• 2 onions, peeled, quartered

directions

1. Chicken & Marinade: In a large Zip-Lock bag, make the marinade by mixing together the lime juice, sherry, oil, oregano, and garlic salt. Remove three Tablespoons of marinade; set aside. Add chicken to the remaining marinade, turning to coat. Marinate chicken in refrigerator for at least 1 hour. Soak wooden skewers in hot water at least 30 minutes.
2. Salsa: In a bowl, mix all ingredients well, and chill for an hour or more before serving.

3. Cilantro Crème Sauce:

4. Combine all ingredients in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl, chill a few hours or overnight.
5. Skewers: Toss bell peppers and onion quarters in with marinating chicken for last 30 minutes. Starting and ending with red bell pepper, make 7-8 skewers.
6. Place the skewers chicken on grill with rack about 8 inches from heat source. Brush the heated marinade over chicken. Grill, turning and basting frequently with marinade, about 16 - 20 minutes, or until chicken is fork-tender.
7. Arrange skewers on the platter, with cilantro cream sauce underneath, and salsa on top.

Reviews

[ssinderella]

I have to agree with you about the cilantro creme sauce! I couldn't stop eating it! That is what really makes this dish--I served it with some plain rice, and it was outstanding--and EASY! Thanks a bunch for a new way with chicken--