Chicken Kebabs with Salsa

Be sure not to crowd the pieces of chicken on the skewer because all the pieces might not get done.

Yield: 2 servings (serving size: 1 skewer and about 1/2 cup tomato mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 0.0%
  • Fat: 5.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 40.8g
  • Carbohydrate: 8.6g
  • Fiber: 2g
  • Cholesterol: 99mg
  • Iron: 1.9mg
  • Sodium: 298mg
  • Calcium: 34mg


  • 3/4 cup chopped seeded 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 jalapeño pepper
  • 1/4 teaspoon minced garlic
  • 3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 2 tablespoons fresh lime juice
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon minced garlic
  • Cooking spray


  1. 1. Combine first 7 ingredients. Cover and chill.
  2. 2. 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.
  3. 3. Prepare grill.
  4. 4. Remove chicken from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and remove from heat. Thread chicken onto 2 (10-inch) skewers. Place chicken on grill rack coated with cooking spray; grill, covered, 6 to 8 minutes or until chicken is done, turning occasionally, and basting with reserved marinade.
  5. 5. Spoon tomato mixture onto a serving plate; place chicken kebabs over tomato mixture.
  6. carbo rating: 7
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