Chipotle Chicken Kabobs with an Avocado Cream Sauce

This recipe came from one of my favorite food blogs to read, Annie’s Eats. She has so many great recipes, this being one of my favorites, and I can say we have tried quite a few of them.

It is a simple meal to put together, and besides a little bit of marinating time for the chicken, it whips together pretty fast on a grill due to the small pieces of chicken. And whatever you do, do not forego the Avocado Cream Sauce! It is super easy and super delicious! We make this sauce pretty much anytime we make Mexican food now, whether fajitas, quesadillas, tacos, etc. It is my wife’s favorite dip.



The oh-so-good dip!


We generally serve the chicken with a cilantro-lime rice, but it would be good with refried beans as well.


Chipotle Chicken Kebabs with an Avocado Cream Sauce


Juice of 1 lime

¼ cup canola oil

½ tsp kosher salt

1/8 tsp chili powder

1/8 tsp paprika

¼ tsp cumin

1/8 tsp cayenne pepper

1 clove garlic, minced

1 ½ tsp light brown sugar

1 ½ tsp minced chipotle in adobo (seeds removed)

1 lb boneless, skinless chicken breasts cut into 1 1/2 inch pieces

Avocado Cream Sauce

1 avocado

½ cup nonfat Greek yogurt

1 clove garlic, minced

Juice of 1 lime


Whisk together all Chicken ingredients minus chicken. Put marinade in a ziplock bag along with the chicken for at least 30 minutes prior to grilling, flipping halfway.

Heat grill to medium, medium high heat. Thread chicken on to skewers (throwing away any remaining marinade). Cook kebabs on the grill, turning every few minutes until chicken temperature reaches 160 F.

Meanwhile, make the avocado sauce. Split the avocado in half and remove the pit. Scoop out the flesh and add to the bowl of a food processor along with the yogurt, garlic, and lime juice. Process until the sauce is smooth, scraping down the sides of the bowl as necessary. Season the sauce with salt and pepper to taste.

Recipe from Annie’s Eats

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