Cook Out | Trio Fajitas
Chef Abhijeet Gomare of Chili's Grill & Bar, Powai, Mumbai, shows us how to cook a Tex-Mex sizzling platter with grilled chicken, prawns and 'paneer'
Trio Fajitas
Serves 4
Ingredients
2 medium-sized chicken breast pieces
6 medium-sized prawns
200g paneer (cottage cheese)
2 cups red onion, sliced into rings
2 cups mixed bell peppers and capsicum, sliced into thin strips
Half cup iceberg lettuce
5 tbsp vegetable oil or olive oil
1 tbsp garlic butter
2 tbsp soy sauce
5 tsp of a Southwestern spice mix (made by grinding chilli powder, paprika, dried red chilli flakes, cayenne pepper, coriander seeds, garlic powder, cumin seeds, black pepper and dried oregano)
Salt, to taste
Freshly ground black pepper, to taste
For the pico de gallo and guacamole
1 cup avocado pulp
1 cup tomatoes, finely chopped
One by third cup red onions, finely chopped
2 tbsp green chillies, finely chopped
3 tbsp coriander leaves, finely chopped
4 tsp lime juice
Salt, to taste
For the chicken marinade
4 tsp lime juice
3-4 garlic cloves, grated
For the prawn marinade
4 tsp lime juice
Salt, to taste
Freshly ground black pepper, to taste
Method
To make the pico de gallo, mix the chopped tomatoes, onions, green chillies and coriander leaves in a bowl, add the lime juice and salt to taste. Allow the mix to rest for an hour and a half before serving. To make the guacamole, add 5 tsp of the pico de gallo mix to a cup of fresh avocado pulp.
Sauté 2 cups of sliced onion rings in a non-stick pan with a light salad or olive oil and soy sauce for a couple of minutes. Set the onions aside once they are golden brown but make sure they still have a crunch. Next, sauté the coloured peppers and capsicum on high heat with 1 tbsp olive oil and season them with salt and black pepper. Set them aside in a separate plate once they are slightly caramelized.
Place a grill pan on medium heat and cook the chicken breasts, marinated in lime juice and finely grated garlic, with 1 tbsp of a light vegetable oil or olive oil. Cook both sides of the chicken breast for 3 minutes at a time and cook them for 12-18 minutes. When they are almost ready, cook the prawns, marinated in lime juice, salt and pepper, in 1 tbsp of garlic butter and 2 tsp of the Southwestern spice mix for a minute and half. Grill the paneer in a separate pan with 1 tbsp of vegetable oil and 3 tsp of the Southwestern spice mix.
Place a cast-iron skillet or sizzler platter on high heat and start assembling the Trio Fajita by placing the coloured peppers, capsicum and onions in concentric circles. Place the chicken and paneer strips on both sides on the platter and the prawns in the middle. Serve the fajita sizzler with store-bought cornflour tortillas, sour cream, pico de gallo, guacamole and roughly torn iceberg lettuce.
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