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Mexican corn & capsicum kebabs with guacamole

With a dash of chilli, these vegie kebab skewers are healthy and have a spicy Mexicana kick! - by Chantal Walsh
  • 26 Jan 2016
Mexican corn & capsicum kebabs with guacamole
Cook: 42 Minutes - easy - Makes 8 - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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With a dash of chilli, these vegie kebab skewers are healthy and have a spicy Mexicana kick!

Ingredients

3 corn cobs, husks removed

2 green capsicums, cut into 5 cm pieces

1 red onion, cut into 8 wedges

2 tbsp vegetable oil

2 tbsp taco seasoning mix

8 x 25cm-long metal skewers

1 avocado

1 tbsp lemon juice

1 small red chilli, deseeded, finely chopped

Method

  1. Boil, steam or microwave corn until tender. Cool slightly. Cut through stems into 3cm-wide rings. Place in a bowl with capsicum, onion and oil. Sprinkle with seasoning. Toss to coat evenly.
  2. Thread corn, capsicum and onion alternately onto skewers.
  3. Heat a large, non-stick frying pan over a medium heat. Add skewers in two batches. Cover with lid. Cook, turning occasionally, for 5 minutes. Remove lid. Cook for a further 5 to 6 minutes, or until golden brown.
  4. Meanwhile, mash avocado. Stir in juice. Sprinkle with chilli.
  5. Serve kebabs with avocado.
  • mexican recipe
  • healthy party recipe

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