Chicken Skewers with Avocado Cream Dip

Chicken Skewers with Avocado Cream Dip

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Marinade:

  • ½

    cup orange juice

  • teaspoons Tabasco brand Original Red Sauce

  • 1

    teaspoon minced garlic

  • teaspoons key lime juice

  • 2

    tablespoons chopped cilantro

  • 1

    tablespoon Achiote paste

  • 1

    tablespoon minced white onion

  • 2

    tablespoons soy sauce

  • 1

    teaspoon salt

  • 4

    (5-ounce) chicken breasts cut into 1-inch cubes, 36 pieces total

  • Dip:

  • 1

    medium-sized ripe avocado

  • ½

    cup sour cream

  • 1

    tablespoon chopped cilantro

  • 1

    teaspoon key lime juice

  • 1

    teaspoon Tabasco brand Original Red Sauce

  • ¼

    teaspoon salt

  • 2

    tablespoons olive oil

  • Skewers:

  • 12

    1-inch square pieces white onion (about ½ onion)

  • 12

    1-inch square pieces green bell pepper (about ½ pepper)

  • 12

    1-inch square pieces red bell pepper (about ½ pepper)

Directions

Soaking wooden skewers in warm water 30 minutes before grilling will help prevent them from burning. Whisk marinade ingredients in a large bowl until smooth. Fold in chicken pieces. Mix well. Refrigerate covered for 30 minutes to an hour. While chicken is marinating, place all dip ingredients in a food processor and blend until smooth. To assemble skewers: thread one piece of red pepper onto a 3 to 4-inch skewer or toothpick, followed by chicken, onion, another piece of chicken, and green pepper. Preheat either a grill or a stovetop griddle to medium-high heat. Cook the skewers on the first side, about 2 minutes, then turn, cooking for 2 minutes on all 4 sides. Serve with Avocado Cream Dip.


Nutrition

Facebook Conversations