Grilled Dijon Lime Chicken Kebabs with Creamy Avocado Lime Sauce 

I hope your weekend was fantastic and you are ready for the week ahead. I am procrastinating on my 30 plus pages of reading for my Political Science class for Wednesday. Shhh… do not tell anyone, specifically my professor!

Today I have a delicious, bright citrus flavored, and VERY simple recipe for the grill. I prepared the Creamy Avocado Lime sauce the day before. The avocado will not turn because of the yogurt, mayonnaise, and lime juice in the sauce recipe. I also cut the chicken, and made the marinade the evening before, and did not combine the two until the following day 2 hours prior to grilling.  So go ahead! Make your life easier. One to two things out of the way the day before allows you more time during cooking time to enjoy a glass of wine, margarita, ice tea or lemonade.  Even a Pimm’s Cup would go well with this refreshing summertime dinner. Soak up the summer.

This is a crowd pleaser. This chicken was super juicy, bursting with citrus flavor from the lime. The dipping sauce was amazing with the creaminess of the avocado, slight tartness of the Greek yogurt, and the lime bringing all of it together in one harmonious sauce. Just make sure to pulse the avocado sauce several times. A few avocado chunks got away from me! The hot grilled chicken and the cold tang of the avocado dip are a match made in heaven.

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Dijon Lime Chicken Kebabs with Creamy Avocado Lime sauce

Grilled Dijon Lime Chicken with Creamy Avocado Lime Sauce

Serves 4–6

Makes 1¼ cups avocado dip
Prep Time: 15 minutes

Resting Time: 1-2 hours

Cook Time: 20 minutes
Kebab skewers (metal or bamboo)

  • 4 boneless skinless chicken breasts, cut into 1½-inch cubes
  • 2 tablespoons chopped fresh flat-leaf parsley *Garnish

Dijon Lime Marinade

  • 3 limes juiced and zested
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Creamy Avocado Lime Sauce

  • 1 large ripe avocado
  • ¼ cup Greek yogurt
  • ¼ cup mayonnaise
  • 2 limes juice and zested
  • 1 small garlic clove, minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon honey
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper

 

Chicken Marinade – Whisk lime juice and zest*, olive oil, Dijon mustard, garlic, salt, and pepper in a small bowl. Place chicken in a large resealable plastic bag. Add marinade and shake to coat. Refrigerate and marinate for 2 hours. 1 hour will work but 2 is better. During the marinating, take your skewers and immerse them into a bottle of water. I like my 1 liter bottle for this. It is impossible to get them stuck in there. You want them to soak at least an hour in the water. This will keep your skewers from playing flambé on your grill.
Creamy Avocado lime dip –  combine avocado, yogurt, mayonnaise, lime juice and zest*, garlic, salt, honey, pepper and cayenne pepper in a food processor or blender and pulse until creamy and smooth.  Cover and refrigerate until ready to use. This can be made one day in advance. It will not brown. Hooray! It is day two and mine has not browned yet, either.

* Use the microwave and heat the 5 limes for about 20-30 seconds. This will enable the maximum juice out of each lime.


Preheat grill to medium-high heat and oil the grill grate. Skewer your chicken allow the marinade to drip thoroughly off. You do not want to slap down drenched chicken on your grill. It takes away from the gorgeous grill marks of the first sizzle sear. Discard marinade. Grill the skewers for 10–15 minutes, or until cooked through, occasionally turning the skewers. Place on a serving plate, sprinkle with chopped parsley and serve with avocado dip.

I served this with my famous Armenian Rice Pilaf and grilled zucchini. For dessert, I finished with Clafoutis aux Cerises.

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Clafoutis aux Cerises

I also think this avocado dip would be incredible on tons of other things like veggies for dipping, the sauce for a sandwich or a chicken wrap. Speaking of food, there are left overs! I am going to enjoy them again tonight. Pork could be subbed for the protein, perhaps even steak. I would however, allow the steak to marinate twice as long.

Have a fantastic week and do not forget, I am here to answer any questions you might have about this recipe or others, and even other cooking questions!

 

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