1 1/2 cups fresh lime juice (12 limes)
Blend 1 cup lime juice, garlic, achiote paste, oregano, and cumin in processor until smooth. Season marinade to taste with salt and pepper. Place marinade in medium bowl.
Add chicken; stir
to coat. Cover and refrigerate chicken overnight.
Prepare barbecue (medium-high heat). Remove chicken from marinade. Divide chicken among 8 eight-inch metal skewers. Grill until chicken is cooked, turning once, about 7 minutes. Serve, passing guava sauce separately.
Per Serving: 216 Calories; 5g Fat (19.1% calories from fat); 1g Saturated Fat; 21g Protein; 26g Carbohydrate; 8g Dietary Fiber; 81mg Cholesterol; 107mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Fat.
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