Brochette Of Chicken With Guacamole Dip


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Brochette of chicken with guacamole dip is a delicious chicken preparation marinated with special herbs and served with a tasty avocado dip.

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Ingredients


1 each capsicum and red capsicum
2 onions, quartered
5 baby potatoes, parboiled (prick with a fork a few times)
300 gms chicken breast, cubed
4 Bamboo skewers (soak in water for 5 minute before using)

For Marinade:
2 tbsp soy sauce
1 tbsp worcesterchire sauce
1 tbsp honey
1 tbsp vinegar
salt to taste
1 tbsp olive oil
a pinch of nutmeg (jaiphal) powder
a pinch of rosemary
1 tsp ginger (adrak) julliennes
1 pinch of black pepper (kalimirch) powder

For dip:
1/2 avocado, peeled and mashed
1 onion, finely chopped
1 tomato, finely chopped
1/2 tsp chilli powder
1 stock of coriander (dhania), chopped
salt to taste
1/2 tbsp lemon juice

Method


    Guacamole dip:
    1. Mix all the ingredients and keep aside.

    Chicken brochette:
    1. Marinate the chicken cubes, bell peppers, baby potatoes in the marinade for 3 to5 hrs.
    2. Skew them all in bamboo skewers one after the other.
    3. Heat a flat pan and place the skewers on them .
    4. Brush with oil and cover with lid and slim the flame.
    5. Turn them for every 2 mins.
    6. When cooked keep on high flame and roast and serve with guacamole dip.
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    This recipe was contributed by dev_822 on 06 Nov 2006


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