A while ago I was watching an episode of Masterchef and I saw someone eat a chicken skewer by placing it in a flatbread and taken the pin out in one movement and he had a delicious tortilla filled with chicken. Ofcourse it looked so good, that we had to try that trick ourselves.
But first you need a spice rub. This one is based on a recipe I saw in the book TexMex by Jonas Cramby which is a great book and filled with lots of delicious Tex Mex recipes. I used my ‘own’ tortilla recipe but I am planning on trying my hand at the corn tortilla’s at some point. I think I need a real tortilla press for that (because a person can never have enough gadgets right?)
Ths dry rub is super easy to make and you can adept it to whatever spices you have available in your cupboard or to whatever spicyness you like it. This makes enough to last you the entire summer. I’m giving you the ingredients I used but feel free to give it your own twist. It can’t really go massively wrong I would say. 
Chicken Skewers with a Mexican-Inspired Dry Rub
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Grilled chicken skewers with a homemade Tex-Mex rub, perfect for a quick weeknight meal or casual get-together. Serve in warm tortillas with your favorite toppings.
Ingredients
- 1 cups (237 ml) all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2/3 cups (148 ml) warm water
- 3 tbsp butter
- 4 tbsp paprika powder
- 4 tbsp smoked paprika
- 2 tbsp black pepper
- 3 tbsp salt
- 4 tbsp chili powder
- 4 tbsp garlic powder
- 2 tbsp anis seeds
- 4 tsp yellow mustard seeds
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp ground coriander
- 1 tbsp ground ginger
- 1 lbs (454 gr) chicken filet
- lambs lettuce
- grated carrot
- sweet chili sauce
Instructions
- Put flour, salt, and baking powder in a large bowl and mix well.
- Add butter and rub it into the flour mixture until crumbly.
- Make a well, add water, and knead for 1-2 minutes.
- Cover and let stand for 10 minutes.
- Cover your countertop with flour and make the dough into 10 balls.
- Cover the balls with plastic wrap if not using immediately.
- Roll each ball thinly with a floured rolling pin, shaking off excess flour.
- Heat a nonstick frying pan very hot.
- Cook each tortilla for 1-2 minutes per side without oil or butter, until browned.
- Wipe the pan with a dry cloth between tortillas to remove excess flour.
- For the Chicken:
- Make the tortillas.
- Bake them on a plancha or frying pan.
- Make the spice rub by combining all ingredients and mixing well.
- Cut chicken into chunks and mix with 1 tbsp of spice rub until coated.
- Cover and marinate for two hours.
- Soak wooden skewers in water.
- Add chicken to skewers and grill on a BBQ or plancha.
- Prepare a tortilla with lettuce and grated carrot.
- Place the cooked chicken skewer on top, fold, and remove the skewer.
- Add sauce and enjoy!
Notes
- For extra flavor, marinate the chicken for up to 4 hours or overnight.
- If you don’t have a plancha, you can cook the tortillas in a dry skillet over medium-high heat.
- Leftover tortillas can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What spices are typically in a Mexican-inspired dry rub for chicken?
A standard blend includes chili powder, cumin, smoked paprika, garlic powder, onion powder, and a pinch of cayenne. You can adjust the cayenne level depending on how much heat you want.
How far in advance can I apply the dry rub to the chicken?
You can rub the chicken up to 24 hours ahead and refrigerate it uncovered. The longer rest gives the spices more time to penetrate the meat, which deepens the flavor on the grill.
What internal temperature should the chicken skewers reach?
Cook the chicken to an internal temperature of 165°F (74°C). Because skewer pieces are smaller, they cook quickly, so check them after 10 to 12 minutes over medium-high heat to avoid drying them out.
