Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Lime Chicken Kebabs With Creamy Avocado Dip
Ingredients
Directions
For the Kebabs
4
boneless, skinless chicken breasts, cut int 1.5-inch cubes
Jump
2 tbsp
chopped fresh flat-leaf parsley
Jump
0
kebab skewers (metal, wood, or bamboo)
Jump
For the Dijon Lime Marinade
3 tbsp
lime juice
Jump
2 tbsp
olive oil
Jump
2 tsp
Dijon mustard
Jump
1 tsp
lime zest
Jump
1
large clove garlic, minced
Jump
0.25 tsp
kosher salt
Jump
0.25 tsp
black pepper
Jump
For the Creamy Avocado Dip
1 lg
ripe avocado
Jump
0.25 c
Greek yogurt
Jump
0.25 c
mayonnaise
Jump
2 tbsp
lime juice
Jump
1
small clove garlic, minced
Jump
0.75 tsp
kosher salt
Jump
0.5 tsp
honey
Jump
0.25 tsp
black pepper
Jump
0.25 tsp
cayenne pepper
Jump
Lime Chicken Kebabs With Creamy Avocado Dip

While we may not know why the chicken crossed the road, we’re most definitely chicken connoisseurs, able to elevate the sometimes-blah bird from dry and tasteless to moist and mouthwatering. Fire up the grill because you too can be a chicken champ with these amazingly easy (to cook, serve, and eat) lime chicken kebabs. Marinated in lime juice and Dijon mustard, chunks of chicken are threaded on skewers, grilled to juicy perfection, and then dipped in a creamy avocado and lime dip. Now that you’re a poultry pro, maybe you can tell us what came first: the chicken or the egg?

Note: Leftovers can be rolled in a wrap for the perfect midday meal.

4-6 servings

  1. For the marinade, in a small bowl, whisk lime juice, olive oil, Dijon mustard, lime zest, garlic, salt and pepper. Place chicken in a large resealable plastic bag. Add marinade and shake to coat. Refrigerate, marinating for 1-2 hours.
  2. For the avocado dip, combine avocado, yogurt, mayonnaise, lime juice, garlic, salt, honey, pepper and cayenne pepper in a food processor or blender and pulse until creamy and smooth. Store, covered and refrigerated, until ready to use.
  3. Preheat grill to medium-high heat and oil the grill grate. If using wood or bamboo skewers, make sure to soak them in water for 30 minutes before skewering chicken. Discard marinade and thread chicken onto skewers. 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.

Excerpted from “Lick Your Plate: A Lip-Smackin' Book for Every Home Cook,” copyright © 2016 Pinky Swear Press. Reprinted by permission of Appetite by Random House, a division of Penguin Random House Canada Limited. Photography credit: Ryan Szulc.