Chicken Skewers with Guasacaca
Guasacaca (pronounced wah-sah-cah-ca) is the creamy, tangy, and amazingly delicious Venezuelan cousin to guacamole. Serve it up with grilled meat, slather it on a sandwich, or eat it with tortilla chips–you’ll find a hundred excuses to make it this summer!
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Chicken Skewers with Guasacaca
Ingredients:
Chicken Skewers
- 1 lb boneless chicken breast or thighs, cut into 1-inch wide strips
- 1 lime, juiced
- 1 Tbsp olive oil
- 1 Tbsp worcestershire sauce
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne
- 4 bamboo skewers, soaked at least 30 minutes
Guasacaca
- 1 large or 2 small avocados, chopped
- ½ red onion, chopped
- 2 jalapenos, chopped
- 1 lime, juiced
- 1 small green bell pepper, chopped
- 3 cloves garlic
- ½ cup cilantro
- ½ cup parsley
- 2 Tbsp red wine vinegar
- 1 Tbsp olive oil
- Salt and pepper to taste
Instructions:
- Place chicken and all other skewer ingredients in a bowl. Mix together thoroughly, so chicken is well coated. Cover and allow to marinate for at least 1 hour.
- Divide chicken between 4 skewers. Grill or broil on high for 5 or 6 minutes on each side, or until cooked through.
- Place all of the guasacaca ingredients in a high powered blender and blend until smooth. Serve with chicken skewers.
Makes 4 skewers
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