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Mexican-style Prawn Skewers

Mexican-style Prawn Skewers

with chips and sweetcorn salad

4.1

(19)

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Get ready for a fiesta of flavours with these Mexican-spiced chicken skewers.

Tags:

Calorie Smart

•Protein Rich

Allergens:

Crustaceans

•Mustard

The quantities provided above are averages only.

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Prawns

(Contains: Crustaceans)

2 sachet(s)

Mexican Style Spice Mix

120 grams

Salad Leaves

1 pack(s)

Sweetcorn

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

4 unit(s)

Bamboo Skewers

600 grams

Potatoes

1 unit(s)

Tomato

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)1700 kJ

Energy (kcal)406 kcal

Fat6.9 g

of which saturates1.4 g

Carbohydrate69.2 g

of which sugars12.3 g

Dietary Fiber1.7 g

Protein19 g

Cholesterol78 mg

Salt3 g

Potassium137.6 mg

Calcium23.9 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Baking Sheet with Baking Paper

Cooking steps

Cook the Chips

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray.
Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Prep the Veg

2

Trim the salad leaves and roughly chop.
Chop the tomato into 2cm chunks.
Drain the sweetcorn in a sieve.
Just before serving, toss the sweetcorn and salad leaves with honey mustard dressing.

Skewer the Chicken

3

In a bowl, toss the tomato and chicken with Mexican spice, salt, pepper and a drizzle of oil.
Thread chicken and tomato onto the skewers (2 per person—find them loose in your box), alternating between the two.
Transfer to another lined baking tray.
Cook on the middle shelf, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

NOTE: Swapping to prawns? Follow the recipe as written, replacing ‘chicken’ with ‘prawns’ where necessary.

Finish and Serve

4

Divide the Mexican-spiced chicken between plates.
Serve tossed salad and chips alongside.

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