Juice of 1 lime
1/4 cup canola oil
1/2 teaspoon kosher salt
1/4 + 1/8 teaspoon chili powder
1/4 + 1/8 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1 clove garlic, minced
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons minced chipotle in adobo (seeds removed)
1 lb boneless, skinless chicken breasts cut into 1 1/2-inch pieces
minced fresh parsley, to garnish

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Avocado Cream Sauce
1 avocado
1/2 cup nonfat Greek yogurt
1 clove garlic, minced
Juice of 1 lime

Whisk together the lime juice, canola oil, salt, chili powder, paprika, cumin, cayenne pepper, garlic, brown sugar, and chipotle in a pie plate.
Add the pieces of chicken and toss to coat.
Cover the plate with plastic wrap and refrigerate for at least 30 minutes (or up to an hour), stirring and turning the chicken once at the halfway point as it marinates.
Set a grill pan over medium to medium-high heat.
While itís heating up, thread the chicken onto skewers (throw away any remaining marinade).
Transfer the kebabs to the grill pan, and cook, turning every few minutes so all sides are browned, until an instant-read thermometer registers 160 F.
Transfer the kebabs to a plate, tent with foil to keep warm, and allow to rest for at least 5 minutes.
Meanwhile, make the avocado sauce: Split the avocado in half and remove the pit. Scoop out the flesh and add to the bowl of a food processor along with the yogurt, garlic, and lime juice. Process until the sauce is smooth, scraping down the sides of the bowl as necessary.
Season the sauce to taste with salt and pepper.
Sprinkle the kebabs with the minced parsley to garnish, and serve with the avocado sauce for dipping.

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