Grilled Pollo Asado Skewers with Chimol

Ingredients

In this Salvadoran adaptation of Jumulleok, the traditional Korean beef skewers are transformed into Pollo Asado Skewers, using chicken as the main protein. The marinade is modified to include Salvadoran spices such as cumin and oregano, giving it a distinct flavor profile. Additionally, the dish is served with chimol, a traditional Salvadoran salsa, instead of the typical Korean dipping sauce. We alse have the original recipe for Jumulleok, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into cubes 500g (1.1 lb) boneless, skinless chicken breasts, cut into cubes
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Juice of 2 limes Juice of 2 limes
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tomatoes, diced 2 tomatoes, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Juice of 1 lime Juice of 1 lime
• 1 small chili pepper, finely chopped (optional) 1 small chili pepper, finely chopped (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1.5g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, ground cumin, dried oregano, lime juice, salt, and pepper. Mix well.
2. 2.
   Add the chicken cubes to the marinade and toss until they are evenly coated. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken cubes onto skewers.
5. 5.
   Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   While the chicken is grilling, prepare the chimol salsa. In a bowl, combine the diced tomatoes, chopped onion, cilantro, lime juice, and chili pepper (if using). Mix well.
7. 7.
   Serve the grilled Pollo Asado Skewers with the chimol salsa on the side.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into evenly sized cubes to ensure even cooking. Marinating the chicken overnight will enhance the flavor.
• Cumin — Toasting the cumin seeds before grinding them will intensify their aroma and flavor.
• Chimol salsa — Adjust the amount of chili pepper according to your desired level of spiciness.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before threading the chicken to prevent them from burning on the grill.
• Baste the chicken with the marinade while grilling to keep it moist and flavorful.
• Serve the skewers with warm tortillas and a side of Salvadoran curtido for a complete meal.

Serving advice

Serve the Grilled Pollo Asado Skewers with chimol salsa on the side. Accompany them with warm tortillas, rice, and beans for a traditional Salvadoran meal.

Presentation advice

Arrange the skewers on a platter, garnish with fresh cilantro leaves, and serve alongside a bowl of vibrant chimol salsa. The colorful presentation will entice your guests.