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Grilled Beet Chicken Kebabs with Avocado

Grilled Beet Chicken Kebabs with Avocado

This mouthwatering barbecue recipe will have you going back for more. Grilled Beet Chicken Kebabs with Avocado is a delicious recipe full of bold, appetizing flavors. It's perfect for any time of year, but works especially well for warm-weather barbecues and other types of backyard get-togethers. The chicken kebabs are coated in ground Crunchmaster crackers for an extra crunch. And what better to complement this already tasty dish than a side of diced avocado and salsa. This simple recipe brings so many wonderful and complex flavors together, ensuring that everyone at your table will be amazed!

Cooking MethodGrilling

Ingredients

  • 4 large fresh beets
  • 3 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 pound boneless chicken tenders
  • 2 tablespoons olive oil
  • 1 cup Crunchmaster 7 Ancient Grains Sea Salt Crackers, finely ground
  • 1/2 cup crumbled feta cheese
  • 1/4 cup Greek plain yogurt
  • 2 teaspoons fresh mint leaves, finely chopped
  • 2 teaspoons balsamic vinegar
  • 1/2 small red onion, quartered
  • sea salt, to taste
  • pepper, to taste
  • 1 ripe avocado, peeled, pitted, and diced
  • 2 tablespoons sweet fruit salsa
  • cooking spray
  • aluminum foil

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 tablespoons 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 tablespoons of olive oil, then dredge in Crunchmaster 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.

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