Chicken kabobs are one of my favorite weeknight dinners. They’re quick and easy to prepare, and very versatile. I have a couple of marinades that I really love, but these cilantro-lime chicken kabobs are one of my favorites. Most people think of kabobs as a summertime backyard bbq dinner, but because I make them year-round I’ve included both oven and grill cooking directions.
You guys know how much I love this Avocado-Lime Dipping Sauce. It’s delicious on almost anything and I knew it would be perfect on these kabobs. I served them with a side of brown rice and a quick green salad, and it was a wonderful quick dinner.
Cilantro-Lime Chicken Kabobs with Avocado-Lime Dipping Sauce
For the sauce:
- 2 avocados
- 1/2 bunch cilantro thick stems removed
- 3 limes juiced
- 1 jalapeno seeded if desired
- 1/3 cup olive oil
- 1 teaspoon taco seasoning
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons water
For the chicken kabobs:
- 2 pounds chicken breast
- 4 tablespoons olive oil
- 2 limes juiced
- 4 tablespoons cilantro finely chopped
- 1 teaspoon cumin
- 1 teaspoon salt
- Wood or metal skewers
Make the Sauce:
- Add all ingredients in a blender. Blend until smooth.
Make the chicken kabobs:
- Combine olive oil, lime juice, cilantro, cumin, and salt to create a marinade.
- Slice the chicken into 1 square inch pieces. Place the chicken in a gallon size Zip-loc bag and pour the marinade over the chicken. Seal the bag and marinate the chicken pieces for at least 30 minutes and up to 24 hours. If marinating for 2 hours or longer, be sure to keep the chicken in the refrigerator.
- If using wood skewers, soak these in water anywhere from 30 minutes to 24 hours.
- Thread the chicken on the skewers.
- Preheat oven to 450 degrees.
- Line a jelly roll pan with aluminum foil. Place the skewers on the jelly roll pan, and place the pan on the center rack of the oven.
- Bake kabobs for 10 minutes, then flip the kabobs over and cook for an additional 10-15 minutes, until internal temperature reaches 165 degrees.
- Preheat the grill to high heat.
- Lightly oil the grill, and place the kabobs on the grill.
- Cook, flipping occasionally for about 15 minutes until internal temperature reaches 165 degrees.
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