Chipotle Chicken Kabobs with Avocado Cream Sauce

Spicy chipotle chicken kabobs with a creamy avocado dip is an great option for game day food.

2 lbs chicken breasts, cut into 1 inch pieces
½ cup vegetable oil
1 tsp kosher salt
¾ tsp chili powder
¾ tsp paprika
½ tsp cumin
¼ tsp cayenne pepper
2 cloves garlic, minced
1 tbsp brown sugar
1 chipotle in adobe sauce, seeded and minced
Minced fresh cilantro for serving
1 avocado split and pitted
½ cup lowfat greek yogurt
1 clove garlic, minced
juice of 1 lime
1 tbsp cilantro, chopped
Salt and pepper to taste

Whisk together vegetable oil, salt, chili powder, paprika, cumin, cayenne pepper, minced garlic, brown sugar and chipotle pepper.

In a gallon sized bag combine marinade and chicken and refrigerate for 30 to 60 minutes.

Once ready to grill, thread the chicken on skewers. Place them on the grill turning once or twice until sides are cooked and insides are no longer pink. Place on a plate and sprinkle with fresh cilantro if desired.

In a food processor combine avocado, greek yogurt, garlic, lime juice and cilantro. Pulse until smooth. Add salt and pepper to taste and serve with chicken. Serves 4.

Printable recipe available at:

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