Chicken skewers with corn cobs

Chicken skewers with corn cobs

Total: 1 hr | Active: 30 min.
Nutritional value / person: 571 kcal
, Fat: 43 g
, Carbohydrate: 15 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp lime juice
1 tbsp olive oil
2 tbsp soy sauce
2 garlic cloves, finely grated
1 cm ginger, finely grated
1 tsp coarse cane sugar
1 tsp smoked paprika
¼ tsp salt
650 g chicken leg pieces
8 wooden skewers (soaked in water for approx. 30 mins.)

Corn cobs

1 tbsp olive oil
1 tsp smoked paprika
½ tsp salt
2 corn cobs, quartered

Lime and coriander dressing

1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
100 g sour single cream
2 bunches coriander, roughly chopped
1 garlic clove
1 cm ginger, coarsely chopped
¼ tsp salt
1 lime, cut into wedges
some coriander leaves
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How it's done

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In a bowl, mix the lime juice with all the other ingredients up to and including the salt, add the chicken, cover and marinate for approx. 15 mins. Thread the chicken onto the skewers.

Corn cobs

Combine the oil, paprika and salt, rub the mixture into the corn cobs.

Charcoal/gas/electric grill

With the lid down, grill the skewers and corn cobs over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally.

Lime and coriander dressing

Place the lime zest in a blender with the remaining ingredients, puree until smooth. Serve the dressing with the chicken skewers and corn cobs. Garnish with lime wedges and coriander leaves.

Good to know
Serve with: Tortillas

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