Yucatecan-Spiced Chicken Skewers (with Thermomix method)

Why not try some Mexican flavours on the BBQ for a change?

Warm spices, citrus and toasted oregano give these a real depth of flavour and they're delicious served with rice (like my easy Mexican 'green' rice - with a method for making with cauliflower rice to cut the carbs and calories if you prefer) or in a wrap, with my quick and easy Mexican-style beans, shredded lettuce or Napa cabbage (Chinese leaf/lettuce), a little sour cream, fresh Mexican Tomato Salsa and maybe some Yucatecan pickled red onions, or even just with a nice big salad if you're being saintly - although tomatoes, avocados, red onions and corn would be great additions, with a squeeze of lime and some fresh coriander... do as much or as little as you fancy!

This quantity will serve eight, but it's easily halved - or you could make it up, marinade it and then freeze portions for a tasty treat another time! Or you could just make up the spice blend, then use half of that along with the rest of the other ingredients halved.

Calories per serving - 151 if using chicken breasts, 208 if using thighs. [Calories in square brackets]

Ingredients

• 900g boneless, skinless chicken breast or thighs (thighs are best for flavour and will be more moist and tender if barbecued or grilled, breasts are lower in calories but be careful not to overcook them and dry them out) [990 breasts / 1449 thighs]

For the marinade

• 3 garlic cloves, crushed [18]
• Juice of 1 lime (1.5 tbsp) [5]
• Zest of 1 orange, and 2 tbsp orange juice (this is the juice of about 1/2 an orange) [16]
• Zest of 1/4 grapefruit, and 1 tbsp grapefruit juice [7]
• 1 and 1/4 tsp fine sea salt, or more/less to taste (use less if you don't generally add salt to food)
• 1/4 to 1/2 tsp hot chilli powder / cayenne pepper to taste (optional - I use 1/2 tsp cayenne for a kick) [3]
• 1 tbsp oil (to suit your diet - you can leave out if you prefer) [135]
• 1 quantity spice grind (see below) [32]

For the spice grind (substitute pre-ground spices if preferred, as directed)

• 1/2 tbsp black peppercorns [7]
• 2 cloves (or 1/8 tsp ground cloves) [2]
• 2 allspice berries (or 1/8 tsp ground) [2]
• 1cm cinammon stick (or 1/2 tsp ground cinnamon) [3]
• 1 tbsp dried oregano [15]
• 1/2 tsp cumin seeds (or 1/3 tsp ground) [3]

Equipment

• 8 long, or 16 short skewers - soak for an hour before using if they're wooden/bamboo etc.

Method

See below in italics for Thermomix method. Toast the cumin seeds in a dry pan until fragrant (it will take a minute or two, keep them moving so they don't burn), and then remove and similarly toast the dried oregano until fragrant, being careful not to burn it.

Put the toasted cumin and oregano with the rest of the spice grind ingredients into a spice grinder, or a pestle and mortar, and grind to a powder (an electric spice grinder makes fast work of grinding dried spices, and if you don't have one and like making your own curry powders and pastes, fancy making your own seasonings etc. they're well worth investing in and don't have to be expensive - I have an Andrew James one the same as this one, which cost all of £13.99 and can grind coffee beans and nuts too, although I keep it just for grinding spices. It will generally grind stuff up in under 30 seconds or so).

Finely grate the zest of the orange and the grapefruit into a large bowl or dish, big enough to hold the chicken, and mix together with the citrus juices, the spice blend and the other marinade ingredients.

Trim all visible fat from the chicken, and cut into cubes, approximately 1.5inches / 3cm big. Put the chicken into the bowl or dish with the marinade, and combine thoroughly. Cover, refrigerate, and leave to marinade for at least two hours, or overnight if you can, stirring a couple of times.

Thread the chicken onto the skewers, and then cook over the barbecue, if possible, to capture a smoky taste, or on a griddle, or under the grill (broiler), turning occasionally until the thickest pieces are cooked all the way through (this will probably take around 10 to 12 minutes). Enjoy!

In a wrap with shredded lettuce, Yucatecan pickled onions, fresh salsa and Greek
yoghurt - see above for links for the easy pickled onions and fresh Mexican salsa.

Thermomix method

Dry roast the cumin seeds and dried oregano, 3 minutes / Varoma temperature / Speed 1 then remove and leave to cool. Add all of the whole spices including the roasted cumin and oregano to the bowl, then grind on speed 10 until fine, then put into a bowl or dish large enough to hold the chicken.

Peel the zest from the orange, and 1/4 of the grapefruit, avoiding the white pith, then add to the TM and finely 'grate' it on Speed 9 for about 10 seconds. Add to the spice grind, and mix thoroughly with the other marinade ingredients.

Trim all visible fat from the chicken, and cut into cubes, approximately 1.5inches / 3cm big. Put the chicken into the bowl or dish with the marinade, and combine thoroughly. Cover, refrigerate, and leave to marinade for at least two hours, or overnight if you can, stirring a couple of times.

Thread the chicken onto the skewers, and then cook over the barbecue, if possible, to capture a smoky taste, or on a griddle, or under the grill (broiler), turning occasionally until the thickest pieces are cooked all the way through (this will probably take around 10 to 12 minutes). Enjoy!