Lime Salsa Chicken Skewers With Cilantro Crème Sauce

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: 1 hr
• Serves: 4-6

Ingredients

• CHICKEN and MARINADE

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

• SALSA

• 1 (14 1/2ounce) can diced tomatoes, drained
• 2  scallions, sliced (green onion)
• 1⁄2 cup sliced ripe olives
• 6  tablespoons  marinade, reserved above
• 2  tablespoons  jalapenos (seeded, deveined, and chopped)
• 2  tablespoons cilantro, fresh, chopped
• 2  tablespoons mint, fresh, chopped
• 2  tablespoons  almonds, slivered, toasted
• 1⁄2 teaspoon black pepper

• CILANTRO CREME SAUCE

• 8  ounces cream cheese, softened
• 1  tablespoon sour cream
• 1⁄2-2⁄3 cup  green tomatillo salsa (Pace & Victoria are good)
• 1  teaspoon fresh ground black pepper
• 1  teaspoon  celery salt
• 1⁄2 teaspoon ground cumin
• 2  teaspoons garlic powder
• 1  bunch cilantro leaf, fresh chopped
• 1  tablespoon 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.