Chicken Kabobs with Southwest Salsa

Oxmoor House
2 servings.


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3/4 cup seeded, chopped tomato
1/4 cup chopped avocado
2 tablespoons fresh lime juice
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
1 teaspoon finely chopped jalapeno pepper
1/4 teaspoon minced garlic
2 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch pieces
2 tablespoons fresh lime juice
2 teaspoons low-sodium soy sauce
1 teaspoon garlic
Mesquite chips
Vegetable cooking spray


Combine first 7 ingredients. Cover and chill. Place chicken in a shallow dish. Combine 2 tablespoons lime juice, soy sauce, and garlic. Pour over chicken. Cover and marinate in refrigerator 1 hour.

Soak mesquite chips in water 30 minutes; drain.

Remove chicken from marinade, reserving marinade. Thread chicken onto 2 (10-inch) skewers. Place chips directly on medium-hot coals (350° to 400°). Coat grill rack with cooking spray; place rack on grill. Place chicken on rack; grill, covered, 6 to 8 minutes or until chicken is done, turning occasionally and basting with reserved marinade.

To serve, spoon tomato mixture onto a serving plate; place chicken kabobs over tomato mixture.

Created date

August 2009

Nutritional Information

Calories 218
Caloriesfromfat 33 %
Fat 8 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.3 g
Carbohydrate 9.5 g
Fiber 0.0 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 204 mg
Calcium 0.0 mg