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Chicken Kebabs with Salsa

Chicken Kebabs with Salsa

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

Oxmoor House JANUARY 2005

  • Yield: 2 servings (serving size: 1 skewer and about 1/2 cup tomato mixture)


  • 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. Combine first 7 ingredients. Cover and chill.

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. Prepare grill.

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. Spoon tomato mixture onto a serving plate; place chicken kebabs over tomato mixture.

carbo rating: 7

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

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Chicken Kebabs with Salsa Recipe