Chipotle Chicken Kabobs with Avacado Cream Sauce

I guess it goes without saying, but the weather in Upstate NY can be CRAZY!  Monday it was 45 degrees and raining.  It was a cold, miserable day.  The next day it was sunny and 70.  So while we were supposed to make eggplant parm over pasta last night... it really didn't seem like a comfort food night.  It seemed like a grilling night.

So instead of my first attempt at eggplant parm, I give you Chipotle Chicken Kabobs:

INGREDIENTS

For the chicken: 
Juice of 2 limes
½ cup of vegetable or canola oil
1 tsp. kosher salt
¾ tsp. chili powder
¾ tsp. paprika
½ tsp. cumin
¼ tsp. cayenne pepper
2 cloves garlic, minced
1 tbsp. brown sugar
1 chipotle in adobo, seeded and minced
2 lbs. chicken breasts and/or thighs, cut into 1½-2 inch pieces (I used 2 breasts and 4 thighs)
Minced fresh cilantro, for serving

For the kabobs:

Fresh vegetables, to taste (I used patty pan squash and red peppers).  Grab whatever you've got in your fridge or garden and chop into 2-inch pieces)

(Note 2:  Patty pan squash?  Double points for using something from our CSA share this week!)

For the avocado cream sauce: 
1 avocado, split and pitted
½ cup low-fat greek yogurt
1 clove garlic, minced
Juice of 1 lime
Salt and pepper, to taste

DIRECTIONS

 In a medium bowl combine the lime juice, oil, spices, garlic, brown sugar, and chipotle.  Whisk together to combine.  

Add the chicken pieces to the marinade and mix well to ensure that they are all coated and mostly submerged.  Cover, refrigerate, and let marinate for 30-60 minutes.

Meanwhile, heat a grill to medium-high.  When the chicken is done marinating, thread the pieces onto skewers for grilling, alternating with fresh veggies.    Dispose of the excess marinade.  

Place the kabobs on the grill and let cook, turning once or twice, until all sides are slightly browned.  Remove to a plate and let rest 5-10 minutes.  Sprinkle with minced fresh cilantro, if desired.

To make the sauce, combine the avocado, yogurt, garlic and lime juice in the bowl of a food processor or a blender.  Process until smooth.  Season to taste with salt and pepper.  Serve alongside the kabobs for dipping.

VERDICT

This chicken was HOT!   Spicy hot!  It was nice to have the cream sauce to cool it down a bit.  Although.... I'm not sure this exact cream sauce is exactly what this chicken was asking for.  Don't get me wrong, it was good... I just don't know if the sauce was perfect.  It was good, and would be great in place of sour cream on something like quesadillas.  

Bonus:  Serve this up with Jalapeno & Cheddar Corn Bread!