Barbecued Chicken Fajita Skewers
This recipe is so easy the kids can help and is perfect for cooking on the barbecue
For the fajitas
Two limes, plus wedges to serve, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp olive oil, 2 garlic cloves crushed or finely grated, four chicken breasts, three mixed coloured peppers, 1 red onion
For the guacamole
Two ripe avocados, 1 lime, six cherry tomatoes, halved
Make the marinade. In a large bowl, juice both the limes. Add the oregano, spices, olive oil and garlic, and mix together. Dice the chicken, then get your child to stir it through the marinade, and set aside.
Prepare the vegetables. Deseeding the peppers and halving the onion is tricky, so do this yourself. Children aged from about seven or above can cut them into chunks using a child-friendly knife.
Make your skewers. Carefully thread alternate pieces of chicken, peppers and onion onto your skewers. Smaller children might find this a little hard, so the best way is to stab the ingredients and push them up the skewers. When you’ve used up all the ingredients, set aside. Can be made several hours ahead and chilled until ready to cook.
Prepare the guacamole. Stone and peel the avocados, then tip into a bowl with the other ingredients. Get your child to use a potato masher to mash everything together and tip into a serving dish.
Cook the skewers. Heat a barbecue or griddle pan. Cook the skewers for 10-12 mins, turning, until they are cooked all the way through. A child from the age of eight can watch over a griddle and turn the skewers with a pair of tongs. Serve the skewers on heated tortillas with the guacamole, soured cream, chopped coriander, lime wedges on the side and chilli sauce for those who like a touch of spice.
Recipe courtesy of BBC Good Food
Deakin Estate Chardonnay £9.99
No need to overcomplicate matters with such a fun and simple dish, this lovely, rich, tropical Chardonnay from north west Victoria in Australia will fit the bill. Not too dry, just loads of peach, pear and passionfruit to complement all those spices.
Chateau Lions Lamartine Gaillac £11.99
For those who want something a little more complex, this Gaillac from southern France, on the way to Toulouse will be perfect. The herbaceous character of these lesser known grapes, Muscadelle and Len de l’El will pair beautifully with the oregano and smoky paprika.
PRUNUS Portuguese Red £8.99
For those who want a red wine match, look no further than this cracker from Dao in Portugal. A touch more residual sugar than one would expect from a red of this type means it will work superbly with food. A real favourite here at DVino, versatile and eminently drinkable.