Recipe || Chipotle Chicken Kabobs with Avocado Cream Sauce

Posted on September 9, 2013

During my ever broadening quest to encourage Sam and I to eat more than our standard meals every week (pizza, pasta, sandwiches, omelettes, etc) I came across this recipe for Chipotle Chicken Kabobs with Avocado Cream Sauce. Delicious! A bit of Greek cuisine combined with some classic flavour combinations from the Southwest. My kind of dish. I served it with a scoop of cilantro lime rice. (That’s as simple to make as adding a handful of chopped cilantro and the juice of a lime to the rice as you cook it.)

This is a very summery dish in my mind. A last hurrah as fall is well and truly in the air here in Stratford-upon-Avon. (I even turned the heat on for a few hours last night!)

Chipotle Chicken Kabobs with Avocado Cream Sauce

delicious savoury meal recipes that are easy!

While not particularly spicy these kabobs are very flavourful!

Ingredients:

(For the chicken)
Juice of 2 limes
½ cup of vegetable or canola oil
1 teaspoon kosher salt
¾ teaspoon chili powder
¾ teaspoon. paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon dried coriander
2 cloves garlic, minced
1 tablespoon brown sugar
2 tablespoons smoked chipotle Tabasco sauce
2 lbs. chicken breasts and/or thighs, cut into 1½-2 inch pieces
Minced fresh cilantro, for serving

(For the avocado cream)
1 avocado, split and pitted
½ cup low-fat greek yogurt
1 clove garlic, minced
Juice of 1 lime
Salt and pepper, to taste

all the delicious spices that go into the marinade

All the spices (and sugar) waiting to be made into a marinade.

Instructions:

In a baking dish, combine the lime juice, oil, spices, garlic, brown sugar, and chipotle. Whisk together to combine. Add the chicken pieces to the marinade and mix well to ensure that they are all coated and mostly submerged. Cover, refrigerate, and let marinate for at least an hour. I did mine for 2 hours just because I had extra time!

Meanwhile, heat a grill to medium-high. When the chicken is done marinating, thread the pieces onto skewers for grilling. If you are using wooden skewers, be sure to soak them in water first to prevent burning. Dispose of the excess marinade. Place the kabobs on the grill and let cook, turning once or twice, until all sides are slightly browned. This took about 15 minutes. Remove to a plate and let rest 5 minutes. Sprinkle with minced fresh cilantro.

chicken being turned in midst of grilling

About halfway through the grilling process.

While your kabobs are grilling, start making the sauce. Combine the avocado, yogurt, garlic and lime juice in the bowl of a food processor or a blender. (Our food processor is in storage in London so I very carefully did this with a hand mixer.) Season to taste with salt and pepper. Serve alongside the kabobs for dipping.

Even I’ll admit that the avocado cream dipping sauce doesn’t look brilliant.

But you could eat it with a spoon.

I served this alongside lime and cilantro rice. (Copycat Chipotle rice, essentially.) If you really tightly press your rice into a small dish, like a teacup, you can make perfect restaurant style mounds.