Mini Cajun Chicken Skewers with Mango Salsa

Ingredients

• about 450 g Chicken Breast (cut into 1-inch cubes)
• 2 tbsp Cajun Seasoning (dairy-free, nut-free)
• 1 tbsp Olive Oil
• 1 cup Mango (diced)
• 1/4 cup Red Onion (finely diced)
• 1/4 cup Red Bell Pepper (finely diced)
• 1 small Jalapeno (finely diced, optional)
• 2 tbsp Lime Juice
• 2 tbsp Chopped Cilantro
• 12 count Wooden Skewers

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g of Chicken Breast (cut into 2.54 cm cubes) with the 2 tbsp Cajun Seasoning and 1 tbsp Olive Oil. Toss everything together until the chicken is evenly coated. Let it marinate for at least 15 minutes.
2. 2While the chicken marinates, prepare the mango salsa. In a separate medium bowl, combine the 1 cup Mango (diced), 1/4 cup Red Onion (finely diced), 1/4 cup Red Bell Pepper (finely diced), and 2 tbsp Lime Juice. If you are using it, add the 1 small Jalapeno (finely diced). Stir in the 2 tbsp Chopped Cilantro. Mix gently and set aside.
3. 3Thread the marinated chicken cubes onto the 12 count Wooden Skewers, placing about 3-4 cubes per skewer. Ensure the cubes are not too crowded.
4. 4Preheat your grill to medium heat, aiming for a temperature between 190°C and about 205°C (200°C). Place the skewers on the preheated grill.
5. 5Grill the chicken skewers for 8-10 minutes, turning them every 2-3 minutes to ensure even cooking. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C.
6. 6Remove the cooked chicken skewers from the grill. Serve the skewers immediately with the prepared mango salsa on the side.

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