Joanne Weir Follow @ChefJoanneWeir

Adobo-rubbed Chicken Skewers

Serves 6

To Drink:  A Cold Beer!


1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces

2 tablespoons Adobo Spice Mix (recipe follows)

1 lemon, zested and juice of half the lemon

2 tablespoons chopped cilantro

2 cloves garlic, minced

1 tablespoon freshly grated ginger

2 teaspoons salt

½ teaspoon. freshly ground black pepper
2 tablespoons oil
4 metal or bamboo skewers
Yogurt Sauce (see recipe)


Soak bamboo skewers in water for 30 minutes before using.  Preheat the grill to medium heat. Place the chicken in a large baking dish. Toss and rub with the adobo spice mix and oil.
Start a charcoal grill or cast-iron, ridged grill pan.  Thread the chicken onto the skewers distributing evenly. Brush with olive oil.  
Place the skewers on the grill and grill 4 to 5-inches from the heat source, turning occasionally, until the chicken is done, 8 to 12 minutes.
To serve, place the skewers on a platter, place the sauce in a bowl and serve immediately.
Serves 4

ADOBO SPICE MIX (from Chef Gonzalo Rivera at Copita)

3 chile guajillo or 2 teaspoons ground guajillo
1 chile ancho or 1 teaspoon ground ancho
1 teaspoon ground chipotle
1 teaspoon ground Mexican oregano
¼ teaspoon toasted cumin seeds, ground
1 teaspoon kosher salt
If you are using dry chile guajillo and ancho, toast them in a dry pan.  Discard the seeds and grind in a spice grinder. 

Place 2 teaspoons guajillo, 1 teaspoon ancho, chipotle, oregano, cumin seeds and salt in a bowl.  Stir together.  Place in a glass jar and store in a cool place.
Makes about ¼ cup


7 ounces Greek yogurt
1 small clove garlic, minced
2 tablespoons lime juice
1 teaspoon finely grated lime zest
1/2 cup diced cucumber
Kosher salt

In a bowl, stir the yogurt, garlic, lime juice, lime zest and cucumber together. Season with salt.