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Paleo Grilled Chicken and Vegetable Kabobs with Creamy Avocado Sauce

  • 60 min
    Prep Time
  • 1 hr 20 min
    Total Time
  • 8 people
    Serves

Ingredients

  • 2 tablespoons avocado oil
  • 1/4 cup bottled or canned lime juice
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 pounds boneless, skinless chicken breast, cut into large pieces
  • 1 large red onion, cut into large pieces
  • 1 orange bell pepper, cut into large pieces
  • 1 red bell pepper, cut into large pieces
  • 1 yellow bell pepper, cut into large pieces
  • 2 large avocado, pitted and peeled
  • 1/2 cup bottled or canned lime juice
  • 1/4 cup Pacific Foods™ Organic Soy Unsweetened Original Plant-Based Beverage
  • 1/2 cup cilantro
  • 3 tablespoons tahini paste
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

  • Step 1

    Prepare kabobs. Whisk together avocado oil, first amounts of salt and black pepper, dried oregano, and first amount of lime juice in a large bowl. Add in chicken, bell peppers, and red onion and toss to coat in marinade. Cover and refrigerate for 30 to 60 minutes to marinate. 

  • Step 2

    Heat grill to medium heat. On metal skewers, skewer marinated chicken with vegetables. Repeat until remainder of vegetables and chicken are used. Discard marinade.  

  • Step 3

    Grill kabobs for 10 minutes, flip, and grill an additional 8 to 10 minutes, or until chicken is golden and cooked through. 

  • Step 4

    While kabobs are on the grill, prepare avocado sauce. Add avocado, second amount of lime juice, soy milk, cilantro, tahini and second amounts of salt and black pepper to a food processor and pulse on high until mixture is smooth and creamy. Remove kabobs from grill and carefully remove skewers. Dollop avocado sauce on top and devour!

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