Expresco Tabbouleh


  • Expresco Chicken Skewers

  • 1/2 cup bulgur

  • 6 cups stemmed spinach

  • 1/2 cup fresh mint leaves

  • 1/3 cup fresh lemon juice

  • 1/4 cup olive oil

  • 1 clove garlic, chopped

  • 1 pint grape tomatoes, halved

  • 1/4 English cucumber, chopped

  • Salt and black pepper to taste


  1. Place the bulgur and ½ teaspoon salt in a large heatproof bowl. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.

  2. Meanwhile, in a food processor, combine the spinach and mint and process until finely chopped, scraping down the sides of the bowl as necessary.

  3. In a large bowl, whisk together the lemon juice, oil, garlic, and ¼ teaspoon each salt and pepper. Add the bulgur, spinach mixture, tomatoes, and cucumber and toss to combine.

  4. Top with Expresco Chicken Skewers and enjoy!


Asian Salad


  • Expresco Chicken Skewers

  • 1/4 cup ginger-miso spice paste

  • 2 Tbsp. vegetable oil

  • 4 oz. snow peas

  • 1 1/2 Tbsp. fresh lime juice

  • Salt to taste

  • 2 scallions, cut into 1-inch strips

  • 10 oz. shredded coleslaw mix (4 cups)


  1. Bring a small saucepan of salted water to a boil. Add the snow peas and blanch for 1 minute. Drain and rinse under cold water; pat dry. Slice in half lengthwise.

  2. In a large bowl, whisk the ginger-miso paste, lime juice and vegetable oil. Season with salt.

  3. Add the snow peas, scallions, coleslaw mix and chicken, toss well.

  4. Top with Expresco Chicken Skewers and serve.


Loaded Cheddar Bacon Dip



  • Expresco Chicken Skewers

  • 1 cup sour cream

  • 1 cup mayonnaise

  • 1/4 cup cheddar cheese

  • 2 cups of bacon, cooked and chopped

  • 3 roma tomatoes, chopped

  • 1 1/2 onions, chopped


  1. In a large bowl, combine the sour cream, mayonnaise, tomatoes, cheddar cheese and onions.

  2. Transfer to serving dish and top with bacon bits.

  3. Refrigerate for 30+ minutes before serving

  4. Serve with Expresco Skewers for a fun, protein-filled twist on chips and dip!

Expresco Fresh Jalapeño & Tomato Salsa


  • Expresco Chicken Skewers

  • 1 lb fresh grape tomatoes, chopped

  • 1/4 cup red onion, chopped

  • 1/4 cup cilantro leaves

  • 1 clove garlic, peeled

  • 1 1/2 tsp. fresh jalapeño, seeds removed

  • 1 1/2 tsp. jalapeño

  • 1/2 tsp. salt

  • 1 Tbsp. lime juice


  1. Add 2/3 of the red onion, 2/3 of the jalapeño, garlic, cilantro, and lime juice to the food processor or blender.

  2. Pulse a few times, scraping the bowl once or twice.

  3. Add 2/3 of the tomatoes and the salt and then pulse a few times.

  4. Move everything into a fine mesh strainer. Drain for a few seconds and then pour off into a bowl.

  5. Cool and store in the refrigerator for a couple of hours.

  6. Top with the remaining chopped tomatoes, red onion and jalapeños.

  7. Serve with Expresco Chicken Skewers for the perfect spread!


Elote Style Chicken Skewers


  • 1 pack of Rotisserie-Style Expresco Skewers

  • 1 tsp. minced garlic

  • 1 tsp. herb seasoning

  • 1 Tbsp. finely chopped cilantro

  • ¼ cup sour cream

  • ¼ cup mayonnaise

  • 1 tsp. ground chipotle pepper

  • 1 Tbsp. lime juice

  • ¼ cup Cotija cheese, grated


  1. Toss the Expresco Skewers in the minced garlic and herb seasoning.

  2. Air fry for 6-8 minutes at 390º F, checking frequently for desired crispness.

  3. Meanwhile, mix together sour cream, mayonnaise, cilantro, ground chipotle pepper and lime juice.

  4. Drizzle the chicken skewers with the sauce and sprinkle with grated Cotija cheese.

Caprese Chicken Skewers


  • 1 pack of Rotisserie-Style Expresco
    Chicken Skewers

  • 1 (10 oz) pack of grape tomatoes

  • 1 (8 oz) pack of mozzarella cheese balls

  • 1 (1 oz) pack of basil

  • Salt & Pepper


  1. Heat skewers until warm.

  2. Pull the chicken from Expresco skewers, cutting chicken into threes.
  3. Place basil leafs, mozzarella cheese balls, grape tomatoes and chicken back onto the skewer, alternating between ingredients.

  4. Sprinkle with salt and pepper to taste.


Jalapeño Popper Chicken Skewer


  • 1 pack of Rotisserie-Style Expresco Skewers

  • 3 large jalapeños

  • 1 pack of sliced cheddar cheese

  • 1 pack of bacon


  1. Preheat the oven to 375ºF

  2. Slice the stems and tips off the large jalapeños, slice in half and scoop out the seeds.

  3. Wrap an Expresco Chicken Skewer in a slice of cheddar cheese, cover with the jalapeño, and wrap in bacon.

  4. Bake for 20 minutes, then broil until the bacon is crispy. Serve with ranch.


Philly Cheesesteak Fondue


  • 1 pack of Beef Expresco Skewers

  • 1/2 to 1 cup heavy whipping cream

  • 1 cup Provolone, shredded

  • ½ cup white cheddar, shredded

  • 1 Tbsp. butter

  • 1 tsp. garlic powder

  • 1 Tbsp. Worcestershire sauce

  • 1 medium onion, diced

  • ½ cup bell peppers, diced

  • Sea salt & pepper to taste

  • Olive oil


  1. In a medium pan, sauté peppers and onions in olive oil until translucent, set aside.

  2. In a medium pot, combine ½ cup heavy whipping cream, butter and both cheeses. Cook over medium-low heat until melted, whisking continuously. Add additional heavy whipping cream until you achieve the desired, creamy consistency.

  3. Whisk in garlic powder and Worcestershire sauce. Add salt and pepper to taste. Stir in the onions and peppers.

  4. Heat Expresco Skewers as the package directs, dip and enjoy!



  • 1 lb. frozen cranberries

  • 2 cups orange juice

  • 3 cups ginger ale

  • 2 Tbsp. maple syrup

  • 2 Tbsp. light brown sugar

  • 1/2 tsp. kosher salt

  • 1 orange, zested

Expresco Cranberry Sauce Dip


  1. Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.

  2. Carefully puree in a blender until smooth. 


Zucchini,  Carrot, Lime Slaw


  • 2 Medium-sized zucchini, shredded

  • 2 Medium-sized carrots, shredded

  • Salt and pepper to taste

  • Juice from half a lime


  1. Combine the carrots and zucchini in a small mixing bowl.

  2. Add lime juice, salt and pepper to taste. Mix together.

  3. Cover and place in the fridge. Once ready to eat, pair with Expresco fully-cooked skewers for the ultimate, and refreshing Kebab Day meal.


Cider Honey Chicken Skewers


  • ¾ cup honey

  • 3/4 cup hard cider or apple cider

  • 1 Tbsp. Worcestershire sauce

  • 1 Tbsp. dry  mustard

  • 1 tsp. smoked paprika

  • 3/4 tsp. chili powder

  • 1 tsp. minced garlic

  • 1 tsp. kosher salt

  • 1/2 tsp. freshly ground pepper


  1. Combine ingredients in a sealable container.

  2. Add chicken skewers making sure they are fully covered and refrigerate overnight.

  3. On the day of, preheat the oven to 400°F and heat for 10-12 minutes. Turn the skewers over once halfway through.

  4. Serve up with some sweet mustard dipping sauce!