Ingredients
2 x 375g packets Sweet and Smoky BBQ Chicken Kebabs
3 corn cobs, husks removed
1 avocado
1 tblsp lime juice
1 baby cos lettuce, trimmed, washed, leaves separated
200g punnet Solanato tomatoes, halved
1 green capsicum, thinly sliced
1/2 x 500g bag corn chips
Fresh coriander sprigs and lime wedges, to serve
Method
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Heat an oiled, barbecue grill plate over medium to high heat. Add kebabs. Cook, turning regularly, for about 10 to 15 minutes, or until cooked through.
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Cook corn on same hot barbecue grill plate, turning occasionally, for about 6 to 8 minutes, until lightly charred. Remove. Cool slightly. Cut kernels from cobs.
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Mash together avocado and juice in a bowl. Season with salt and pepper.
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Divide lettuce, corn, tomato, capsicum, and corn chips among four wide, shallow serving bowls. Top with mashed avocado and chicken kebabs. Serve with coriander sprigs and lime wedges.