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Chicken Kabobs with Hass Avocadoes

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Picking the perfect avocado is always a challenge. But when you do, they are oh-so-good. Here’s a fantastically simple grill recipe.

Chicken and Red Onion Kebabs with Spicy Hass Avocado from Mexico Mayo
Kabob.JPG 3 to 4 large chicken breasts, cut into large cubes
3 large red onions, peeled
Salt and pepper
3 Hass avocados from Mexico, peeled and seeds removed
1/4 cup mayonnaise
3 tablespoons chopped chipotle peppers in adobo sauce
1/8 teaspoon cayenne pepper
1 teaspoon lemon juice
Salt and pepper

Preheat grill.
Cut the onions into quarters, slide half of one quarter onto a wooden skewer. Next, slide on a cube of chicken. Repeat until the skewer is full. Season with salt and pepper, and place on preheated grill. Cover and let cook approximately 3 to 5 minutes. Flip skewers and leave on grill for 3 to 5 minutes until chicken is cooked.
For mayo, combine the remaining ingredients in a blender and pulse until smooth.

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Posted in Recipes on September 16th, 2007

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