Grilled Beet Chicken Kebabs with Avocado
(No Ratings Yet)
Loading...
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 skewers
Ingredients
- 1 cup Crunchmaster® Sea Salt Multi-Grain Crackers, finely ground
- 4 fresh large beets
- 2 teaspoon fresh mint leaves, finely chopped
- 1/2 small red onion, quartered
- 1 ripe avocado, peeled, pitted and diced
- 5 tablespoon olive oil
- 2 teaspoon balsamic vinegar
- cooking spray
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground white pepper
- sea salt and pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup Greek plain yogurt
- 1 pound boneless chicken tenders
- 2 tablespoon sweet fruit salsa
Instructions
- Heat grill to medium heat. Soak eight 6-inch wooden skewers in water for 15 minutes.
- Coat one side of a large piece of aluminum foil with cooking spray. Place beets and 3 tablespoon of oil on foil; season with sea salt and pepper. Wrap foil over beets. Place beet packets on the grill; cook for 30 minutes or until beets are tender.
- Meanwhile, dip chicken tenders into 2 tablespoon olive oil, then drench in Crunchmaster® Sea Salt Multi-Grain Crackers. Place tenders onto soaked skewers; grill, turning occasionally, until chicken is cooked through, approximately 10-12 minutes.
- Meanwhile, in a food processor, blend feta, yogurt, mint, and balsamic vinegar until smooth.
- Remove beets from the grill; cut into 1 inch chunks; gently toss with feta mixture, red onion, sea salt and pepper.
- Transfer kebabs to a serving dish with prepared beets. Serve with a side of diced avocado with salsa.