Yucatan chicken skewers with red cabbage slaw and peanut-red chile BBQ sauce from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 86) by Bobby Flay

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Notes about this recipe

  • a_hint_of_rosemary on May 15, 2025

    This red cabbage slaw is standout. I always have a fresh batch ready when we have grilled burgers or fish tacos. Nice alternative to the creamy slaws.

  • peaceoutdesign on March 03, 2021

    Love this idea for a taco bar with a couple of modifications. **The chicken: This wasn't as flavorful as I hoped. Regular pollo asada would work well in this recipe instead. *****The sauce : I totally cheated on the BBQ sauce base. I used Sweet Baby Ray's Honey Chipotle instead of making a base of Mesa Grill BBQ sauce and I added the three chili powders, chipotle, pasilla, and Ancho to that. Then I made the recipe per the instructions. I really liked this sauce. It brought an Asian influence to the "taco". ***The Slaw: I used half the onion and soaked in cold H2O to make less stringent. I also sprinkled the cabbage with salt, let it sit then rinsed, and squeezed to get a silkier rather than crisp texture. It was a good topping for a taco.

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