Every summer there seems to be at least one or two new recipes that we completely fall in love with. After trying them for the first time, they quickly become mainstays on our weekly menu. Last year, it was these Grilled Rosemary Chicken Kebabs with Sweet and Sour Orange Dipping Sauce - we must have eaten them once a week for months! And this summer? Well it turns out we've fallen hard for yet another kebab/dipping sauce combo recipe, and dare I say, this one is even more beloved than last year's...
These chipotle chicken kebabs with avocado cream sauce, they're a keeper! I've made them so many times I practically have the recipe memorized :) The chicken is marinated in a combination of oil, lime juice and lots of flavorful spices, then threaded onto skewers and grilled - I usually do it inside on a grill pan but feel free to head outside if you'd rather. While the chicken rests, you whip up the avocado sauce; it's just four simple ingredients so don't even think about skipping it! It's almost singlehandedly turned me from avocado skeptic to lover this summer - so creamy and tangy, and just the perfect match for this smoky chicken.
Something tells me our love for this recipe will extend well past the summer months. Try it, it just might become a favorite in your house too!
Two quick notes: I wouldn't advise making the avocado sauce too far in advance - it will definitely turn a not-so-lovely shade of brown the longer it sits. I refrigerated it overnight once with a piece of plastic pressed against the surface and that helped some, but it's still best shortly after being made. Speaking of the sauce, I've made it with both nonfat Greek yogurt and low-fat sour cream, and I actually liked it better with yogurt but if you only have sour cream on hand, it'll work in a pinch!
Chipotle Chicken Kebabs with Avocado Cream Sauce
barely adapted from Annie's Eats
juice of 1 lime
1/4 cup canola oil
1/2 teaspoon kosher salt
1/4 + 1/8 teaspoon chili powder
1/4 + 1/8 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1 clove garlic, minced
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons minced chipotle in adobo (seeds removed)
1 lb boneless, skinless chicken breasts cut into 1 1/2-inch pieces
minced fresh parsley, to garnish
Avocado Cream Sauce
1/2 cup nonfat greek yogurt
1 clove garlic, minced
Juice of 1 lime
Whisk together the lime juice, canola oil, salt, chili powder, paprika, cumin, cayenne pepper, garlic, brown sugar, and chipotle in a pie plate. Add the pieces of chicken and toss to coat. Cover the plate with plastic wrap and refrigerate for at least 30 minutes (or up to an hour), stirring and turning the chicken once at the halfway point as it marinates.
Set a grill pan over medium to medium-high heat. While it's heating up, thread the chicken onto skewers (throw away any remaining marinade). Transfer the kebabs to the grill pan, and cook, turning every few minutes so all sides are browned, until an instant-read thermometer registers 160 F. Transfer the kebabs to a plate, tent with foil to keep warm, and allow to rest for at least 5 minutes.
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 to taste with salt and pepper. Sprinkle the kebabs with the minced parsley to garnish, and serve with the avocado sauce for dipping.