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Chicken Skewers with Avocado and Pepper Salsa
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 27 min.
Ready in
Ingredients
for
4
- Ingredients
- ¼ cup low-sodium soy sauce
- ¼ cup Pineapple juice
- 2 Tbsps lemon juice
- 1 Tbsp sesame oil
- 1 Tbsp brown sugar
- 1 clove garlic cloves (peeled and minced)
- ¼ cup shallots (finely diced)
- 1 red chili pepper (seeded and finely diced)
- 1 tsp ginger (grated)
- 4 boneless, skinless Chicken breasts (cut into bite size pieces)
- For Salsa
- 1 red Bell pepper (rinsed; trimmed and diced)
- 2 ripe Avocados (diced)
- 1 small Red onion (peeled and diced)
- 2 juiced Limes
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp finely chopped, fresh cilantro
- 1 fresh Lime sliced (for garnish)
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Preparation steps
1.
Combine the first 9 ingredients in a resealable plastic storage bag. Add chicken. Seal and shake well to combine. Marinate in refrigerator for at least 2 hours, turning occfasionally.
2.
Preheat grill to medium-high heat.
3.
Thread chicken onto prepared skewers. Brush the grill grate with oil. Cook over medium-high heat for about 2 to 3 minutes per side, or until chicken is cooked through. Baste with marinade periodically.
4.
Serve chicken kebabs with avocado salsa.
5.
For Salsa:
6.
In a non-reactive bowl, combine diced peppers, diced avocados and diced onions. Add the lime juice and season well with salt, pepper and cilantro. Gently mix to blend. Cover and marinade in the refrigerator for 2 hours before serving. Divide among serving bowls and garnish with lime slices.
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