Chicken skewers with avocado salad

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 2 tsp sweet paprika powder
• Cayenne pepper
• 6 tbsp lime juice, freshly squeezed
• 125 ml tomato(s), pureed or reduced-calorie ketchup
• 250 g tomatoes, medium-sized
• 150 g red onion(s)
• 1 green pepper
• 2 avocados, ripe
• ½ bunch coriander leaves, fresh
• 2 limes, cut into wedges
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

a Caribbean temptation – ideal for the next barbecue party

Cut the chicken breast fillet into approximately 2 cm pieces. Mix the paprika, cayenne pepper, 3 tablespoons of lime juice, and the tomato puree together thoroughly and marinate the meat in it for at least 2 hours. Quarter the tomatoes, remove the seeds, and dice them. Peel and roughly dice the onions. Halve the peppers lengthwise, remove the seeds, and finely chop. Halve the avocados, remove the stones, and scoop out the flesh from the skin with a spoon. Cut into large cubes. Pluck the coriander leaves from the stems and chop. Mix everything in a bowl with the remaining lime juice and the chopped coriander and season with salt and pepper. Thread the marinated meat onto wooden skewers. Place the skewers in a grill pan over medium heat and cook on all sides for 5-6 minutes. Serve with the avocado salad and lime wedges. The skewers are also great for grilling!