Chicken Skewers with Avocado Cream Dip

By garciamoss

Ingredients

• Marinade:
• 1/2 cup orange juice
• 1 1/2 teaspoons Tabasco brand Original Red Sauce
• 1 teaspoon minced garlic
• 1 1/2 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
• 1/2 cup sour cream
• 1 tablespoon chopped cilantro
• 1 teaspoon key lime juice
• 1 teaspoon Tabasco brand Original Red Sauce
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• Skewers:
• 12 1-inch square pieces white onion (about 1/2 onion)
• 12 1-inch square pieces green bell pepper (about 1/2 pepper)
• 12 1-inch square pieces red bell pepper (about 1/2 pepper)

Details

Adapted from culinary.net

Preparation

Step 1

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.