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Paleo Grilled Chicken and Vegetable Kabobs with Creamy Avocado Sauce

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

Ingredients

  • 2 pounds boneless, skinless chicken breast, cut into large pieces
  • 1 red bell pepper, chopped into large pieces
  • 1 yellow bell pepper, chopped into large pieces
  • 1 orange bell pepper, chopped into large pieces
  • 1 large red onion, chopped into large pieces
  • 2 tablespoons avocado oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano leaves
  • 1/4 cup bottled or canned lime juice
  • 2 large avocado
  • 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

  • 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 chopped chicken, bell peppers, and red onion and toss to coat in marinade. Cover and refrigerate for 30-60 minutes to marinate. Heat grill to medium heat. Using metal skewers, layer marinated chicken with onions and bell peppers. Repeat until remainder of vegetables and chicken are used. Grill kabobs for 10 minutes, flip, and grill an additional 8 to 10 minutes, or until chicken is golden and cooked through. 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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