Grilled Beet Chicken Kebabs with Avocado

• Course Appetizer, Side Dish
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Crackers
• 1 cup Crunchmaster® Sea Salt Multi-Grain Crackers, finely ground
• Produce
• 4 fresh large beets
• 2 tsp fresh mint leaves, finely chopped
• 1/2 small red onion, quartered
• 1 ripe avocado, peeled, pitted and diced
• Oil & Vinegars
• 5 tbsp olive oil
• 2 tsp Balsamic Vinegar
• Cooking spray
• Baking & Spices
• 1/4 tsp Sea Salt
• 1/4 tsp freshly ground white pepper
• Sea salt and pepper, to taste
• Dairy
• 1/2 cup crumbled feta cheese
• 1/4 cup Greek Plain Yogurt
• Meat
• 1 lb boneless chicken tenders
• Condiments
• 2 tbsp sweet fruit salsa

Instructions

1. Heat grill to medium heat. Soak eight 6-inch wooden skewers in water for 15 minutes.
2. Coat one side of a large piece of aluminum foil with cooking spray. Place beets and 3 Tbsp. 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.
3. Meanwhile, dip chicken tenders into 2 Tbsp. 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.
4. Meanwhile, in a food processor, blend feta, yogurt, mint, and balsamic vinegar until smooth.
5. Remove beets from the grill; cut into 1 inch chunks; gently toss with feta mixture, red onion, sea salt and pepper.
6. Transfer kebabs to a serving dish with prepared beets. Serve with a side of diced avocado with salsa.