We grew up with the flavors of tamarindo in raspas, paletas, agua frescas, and now— in Tamarind Chipotle Chicken Kabobs!
2 lbs Boneless Skinless Chicken Breasts, large diced
½ cup Tamarind Paste
½ cup Agave Nectar
¼ cup Coconut Aminos
½ bottle Siete Chipotle Hot Sauce
1 Green Zucchini, cut into rounds
1 Red Bell Pepper, cut into large pieces
1 Orange Bell Pepper, cut into large pieces
1 Yellow Bell Pepper, cut into large pieces
1 Red Onion, large diced
10-12 Wooden Skewers, presoaked to avoid burning
Salt and pepper to taste
Combine tamarind paste, chipotle hot sauce, coconut aminos, and agave nectar. Set aside.
Build skewers using all cut vegetables and chicken.
Season with salt & pepper, and preheat a grill on high heat.
Lightly glaze skewers and grill over high heat. Baste skewers along the way with glaze until fully cooked.
Garnish with fresh cilantro and scallions. Serve, and enjoy!
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July 29, 2021
July 28, 2021
July 28, 2021
Growing up in a house of seven, dinner was a balancing act to say the least. Some of us wanted pizza, some of us wanted frijoles, some of us wanted tacos— it really depended on the day. Our mom, Aida, was up for the challenge. She took two of those cravings and started cutting what we called "bolillos" (rolls of bread) in half, smearing butter across the top, and covering them in frijoles, pizza sauce, cheese, and sticking them in the oven. We didn’t really have a name for these until one day it hit us. From our family to yours, Frijolizzas.
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