Outback spice, finger lime and Chilli Grilled Breast Skewers with Avocado & Macadamia cream

20 mins Prep
12 mins Cook
4 Serves

Avocadoes have a soft creamy texture, mild flavour and ideal nutrient composition, combined with the native Australian macadamia and you have a match made in heaven that is only improved by serving with these Outback spice, finger lime and chilli breast strips.

  • 2x 400g pack Lilydale Outback Spice, Finger Lime and Chilli Breast Strips
  • 2 avocadoes, peeled & roughly chopped
  • ⅓ cup sour cream
  • 1 bunch chives, snipped
  • 1 bunch coriander, leaves picked
  • 1 long red chilli, seeded, chopped, plus extra to serve
  • juice and finely grated rind of 1 lime
  • ½ cup macadamia nuts, roughly chopped, plus extra to serve
  • small pita bread, warmed
  • watercress sprigs, to serve
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  1. Thread Chicken Tenderloins evenly onto 12 skewers. Set aside.
  2. Place avocado, sour cream, chives, coriander, chopped chilli, lime juice and rind and macadamia nuts into a food processor. Process until combined.
  3. Preheat a chargrill pan or barbecue on high. Cook chicken skewers for 2-3 minutes each side or until golden and cooked through.
  4. Spread avocado and macadamia cream onto warm pita. Top with chicken skewers. Serve with watercress, extra macadamias, extra chilli and finger limes or lime wedges.
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