Chipotle Chicken or Shrimp Skewers with Jicama Orange Salad
Ingredients
- 1/4 teaspoon ground cumin
- Pinch ground coriander
- 2 teaspoons chipotle peppers in adobo sauce
- Juice of 1 lime (about 2 tablespoons)
- 2 teaspoons honey
- 1 clove garlic, minced
- Kosher salt
- 2 tablespoons oil
- 1 pound boneless, skinless chicken breast, sliced into long thin pieces, or 1 pound large shrimp with tails intact, peeled, and deveined (about 12)
- 1 small jicama, cut into 1/8-inch thick batons (about 2 cups)
- 3 oranges
- 5 sprigs fresh cilantro, leaves picked (about 1/4 cup)
Instructions
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