Recipes » Dinner & sides » Chicken skewers with Mexican spice rub
Dinner & sides

Chicken skewers with Mexican spice rub

Chicken skewers with mexican spicerub and tortilla |

A while ago I was watching an episode of Masterchef (does anyone know when the new season of Masterchef Australia will finally start on Dutch tv??) 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. It had also been quite a while ago that I last made my own tortilla, so about time to rectify that. We were eating outside and the good thing about our plancha is that it is very easy to bake both the tortilla’s and the chicken skewers at the same time.

Mexican spicerub met paprika, coriander and garlic |

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 make enough to last you the entire summer. I’m giving you here the ingredients I used but feel free to give it your own twist. It can’t really go massively wrong I would say. I am going to try a few different combinations for sure.

Delicious chicken skewers with tortilla's |

You can bake your chicken and tortilla's together on the plancha |

Chicken skewers with Mexican dry spice rub


Make the tortilla's according to the recipe here

Mexican Spice Rub

  • 4 tbsp paprika powder
  • 4 tbsp smoked paprika
  • 2 tbsp black pepper
  • 3 tbsp salt
  • 4 tbsp chili powder
  • 4 tbsp of garlic powder
  • 2 tbsp of anis seeds
  • 4 tsp yellow mustard seeds
  • 1 tbsp dried oregano
  • 1 tbsp of dried thyme
  • 1 tsp ground coriander
  • 1 tbsp ground ginger


  • 400 gr chicken filet
  • lamb's lettuce
  • grated carrot
  • sweet chili sauce



  1. Make the tortilla's according to the recipe instructions. Bake them on one side of the plancha or if you don't have one in a frying pan.
  2. Make the spicerub by adding all the ingredients together and mixing well. You can keep it in a well sealed jar for quite some time and it should last you all summer long.
  3. Cut the chicken into chunks, not too small, and mix with about 1 tbsp of the spice rub. Mix it together so all chicken is covered in it but not too thick. Cover the bowl with chicken with a piece of plastic and leave to stand for about two hours to marinate.
  4. In the meantime soak some wooden skewers in water to make sure they do not burn when you grill them later.
  5. Add the chicken onto the skewers and grill on the bbq or plancha
  6. Prepare a tortilla by adding some lettuce to it, some grated carrot and place the cooked chicken skewer on top. Fold over the tortilla and remove the skewer in one movement. Firmly holding the chicken en tortilla while doing that.
  7. Add some sauce of your choice to it and enjoy!

Disclaimer: I received the Plancha from VeryCook for review but all opinions expressed are my own.


About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer


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  • That looks delicious! And perfect for a lazy evening in the garden.

    (By the way, I also love the Australian version of masterchef. It’s so much more fun than all the other variants, including the Dutch one. What is that about? Is it the people? George? Gary? The climate? The Australian people/vibe/manners? Anyway, no idea when the next season comes out here, but I would love to know as well. So if I find out, I’ll give you a heads up. Will you do the same? :-))

    • Seriously… We’ve been wondering what the difference is too but I think it’s a combination of all things combined. Gary, George and Matt are a golden trio… Compare that to the uhm.. not so golden guys in the Netherlands and you see the difference And than I also always think that the level of cooking is so much higher in Australia compared to here! I’ll sure let you know if I hear anything about it. For now I am enjoying myself with the reruns of the old seasons!

  • We’re hooked on Masterchef, too, but haven’t been lucky enough to access the international versions. I love spice rubs – such a wonderful way to get lots of flavor – these skewers will be a hit with my family!!

Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.

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Travel calendar 2018

March: Blankenberge, Belgium
April: 3 weeks roadtrip through East USA
May: Turkey
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