Grilled Pork & Chicken Fajita Skewers withavocado dip

[McCormick Mexican Vegana Cooking Contest] 🇲🇽 

Grilled Pork & Chicken Fajita Skewers with Avocado dip 

New attempt! Mexican cuisine 😅 Surprisingly, all three kids munching their way through the skewers and gave 👍😄 Did 2 versions of the skewers, pork and chicken and both tasted great! 

#McCormick Brings Passion to Flavour

#MexicanFlavor #FlavorForcast2019

Ingredients: 

• 400g pork belly (remove skin) 
• 2 pieces of boneless chicken thighs 
• 1.5 tbsps garlic powder
• 1.5 tbsps onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 tbsp sea salt
• 1/2 tbsp black pepper
• 2 Tablespoons olive oil
• 1/2 red bell pepper cut into 1 inch cubes
• 1/2 yellow bell pepper cut into 1 inch cubes
• 1/2 green bell pepper cut into 1 inch cubes
• 1/2 onion cut into 1 inch cubes

Avocado Dip: 

• 1/4 cup olive oil
• 1 Avocado (mashed) 
• 3 garlic cloves (minced finely) 
• 1/2 cup parsley (minced finely)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• juice of 1 lime

Instructions: 

1. After rinse and pat dry pork belly, remove the skin and sliced into 1 inch cubes. Do the same for boneless chicken legs. 
2. In a bowl add pork cubes, garlic powder, onion powder, oregano, paprika, sea salt and black pepper. Toss until coated evenly. Add olive oil and mix well. Do the same for chicken. 
3. Thread pork and chicken cubes with the peppers and onion alternately on skewers.
4. Heat up grill pan for five mins. Brush some oil on pan. (I used my Happycall pan to panfry skewers) Grill for 8-10 minutes, flipping to ensure that skewers are cooked on all sides. Remove from the grill and serve with avocado dip. Serve hot. 
5. To make the avocado dip: Mashed avocado with a fork. Add the olive oil, garlic, parsley, salt, pepper and lime.