Chipotle Chicken Skewers with Orange Jicama Salad

Ingredients:

• 1/4 tsp ground cumin
• A pinch of ground coriander
• 2 tsp. chipotle peppers in adobo sauce
• Juice of 1 lime (about 2 tbsp)
• 2 teaspoons of honey
• 1 clove garlic, minced
• 2 tablespoons of vegetable oil
• 450 g skinless and boneless chicken breasts, cut into long pieces or 450 g large shrimp, peeled, deveined, with tails (about 12 pcs.)
• 1 small jicama, cut into 1/4-inch-thick strips (about 2 cups)
• 3 oranges
• 5 sprigs fresh cilantro, leaves picked (about 1/4 cup)

Preparation:

1. In a bowl, combine cumin, coriander, chipotle pepper, lime juice, honey, garlic, 1 teaspoon salt, and vegetable oil and whisk well. Pour over the chicken or shrimp, toss well to coat, and marinate for 30 minutes. Soak wooden skewers in water.
2. Preheat grill to medium-high heat.
3. Place the jicama in a medium bowl. Peel the oranges, remove the membranes, and slice them into the bowl with the jicama. Tear the cilantro leaves and add them to the bowl. Season with salt to taste and toss to combine.
4. Remove the chicken or shrimp from the marinade and thread onto soaked skewers, 2 chicken pieces or 3 shrimp per skewer. Grill for 3-4 minutes per side. Serve the jicama salad on a plate and top with the skewers.