Grilling season is just about over, and I just have to share one of our favorite meals we discovered this summer before it's time to put the grill away for the winter. (I know, I know... some people grill all winter long. I am not one of those people. Maybe if I lived in the South.)
Chipotle Chicken Kebabs with Avocado Cream Sauce
are a unique twist on traditional grilled chicken. They feature a good mix of sweet and spice between the chipotle-lime marinade and the tangy, creamy avocado sauce. The chicken itself is tender and juicy, and who doesn't have fun eating kebabs?
I served them up two ways - a more traditional serving, plated with spinach salad, and also as a pita sandwich. Both were fabulous. My husband was partial to the sandwich version, but that might be because it's quicker and easier to eat.
Get started with your marinade. It's just a mix of oil, lime juice, chili powder, cumin, paprika, cayenne, garlic, brown sugar, and a minced chipotle in adobo sauce. The chipotle gives the dish its smokiness. (No worries, it's not spicy hot, just a little bit of smoky flavor.)
Let the chicken marinate 30 minutes or so; then, thread it onto skewers. If you are using wooden ones, just make sure you soak them in water for about 30 minutes before using them. This will prevent the wood from charring.
Grill the kebabs over medium-high heat about 10 minutes, until the chicken is cooked through. While the chicken is grilling, prepare the Avocado Cream Sauce. Just combine a ripe avocado, some plain Greek yogurt, lime juice, garlic, and salt & pepper in a food processor and let it whirl away until smooth. It tastes so decadent, but is actually really healthy. Avocado provides plenty of healthy fat, and the Greek yogurt gives a boost of protein.
When the chicken is done, it's time to serve up the meal. If you are going the traditional route, simply top the kebabs with minced cilantro and serve with the Avocado Cream Sauce for dipping.
To make a pita sandwich, spread the Avocado Cream Sauce onto the pita, and then top with the grilled chicken pieces. Top the sandwich with some freshly grated monterey jack cheese and minced cilantro.
If you've got leftover Avocado Cream Sauce, it's also excellent as a dip for tortilla chips or pita chips. Or by the spoonful. ;)
Chipotle Chicken Kabobs with Avocado Cream Sauce
- For the chicken
- 1/4 cup lime juice
- ½ cup vegetable oil
- 1 teaspoon kosher salt
- ¾ teaspoon chili powder
- ¾ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 2 teaspoons minced garlic
- 1 tablespoon brown sugar
- 1 chipotle in adobo, seeded and minced
- 2 lbs. boneless skinless chicken breast tenders, cut into 1-inch chunks
- minced fresh cilantro, for serving
- For the avocado cream sauce
- 1 avocado, split and pitted
- ½ cup plain Greek yogurt
- 1 teaspoon minced garlic
- 2 tablespoons lime juice
- salt & pepper, to taste
- For sandwiches
- 4 soft pitas
- ½ cup shredded monterey jack cheese
In a medium baking dish or gallon-size ziploc bag, combine lime juice, vegetable oil, spices, garlic, brown sugar, and chipotle. Mix to combine. Add chicken breast pieces and mix well to thoroughly coat the chicken. Let marinate for 30-60 minutes.
Once chicken has marinated, thread chicken pieces onto skewers for grilling. (If you are using wooden skewers, soak them in water first to prevent burning.) Heat a grill to medium-high heat. Grill kebabs 10-15 minutes, turning once, until all sides are slightly browned and chicken is done.
While chicken is grilling, prepare the avocado cream sauce. Combine the avocado, yogurt, garlic, lime juice, salt, and pepper in the bowl of a food processor. Pulse until smooth.
To serve kebabs, sprinkle with minced cilantro and serve with the avocado cream sauce for dipping.
To make pita sandwiches, spread avocado cream sauce onto pitas. Remove chicken from skewers and place on bread; top with monterey jack cheese and additional cilantro.
adapted from Annie's Eats