Delicious from the BBQ or from the pan: spicy chicken with bell pepper and corn with a creamy avocado dip.
Cut the chicken into cubes and season with pepper, salt, paprika, cumin and cayenne pepper. Cut the mini corn in half and the bell pepper into pieces. Thread the chicken, bell pepper and corn onto the skewers.
Bake them on the BBQ or in the pan. Meanwhile, puree the avocado with lemon juice and a pinch of salt and pepper. Serve the Mexican chicken skewers with the avocado dip.
Source: Leukerecepten by leukerecepten-nl.
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