Chicken, Avocado and Lemon Skewers with Herby Avocado Tahini Sauce


1 cup Greek yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon dijon mustard
3 garlic cloves minced
1 teaspoon kosher salt
freshly ground black pepper

1 pound skinless boneless chicken breast, cut into 1.5 inch cubes
1 large or 2 small Chilean avocado
1 red onion, cut into ½ inch wedges
3 Chilean lemons, cut into rounds (+ juice of ½ lemon for avocados)
olive oil

Herby Avocado Tahini
3 tablespoons tahini
1 ripe Chilean avocado
1 tablespoon extra-virgin olive oil
1 Chilean lemon, juice + zest 
1 garlic clove, chopped fine
2 tablespoons Italian parsley leaves
1 tablespoon fresh basil leaves
2 tablespoons water


Make marinade for chicken. Combine 1 cup Greek yogurt, with olive oil, dijon mustard, garlic and salt + pepper.

Let chicken sit in marinade for at least 1 hour, or even overnight.

Prepare ingredients for your skewers. Cut avocados into large chunks. Squeeze fresh lemon juice over the avocado wedges to avoid excess browning. Wipe excess marinade from chicken. Place onion, lemons, avocado, and marinated chicken on skewers. Brush skewers with olive oil, and season with salt and ground black pepper. 

Prepare dipping sauce by blending all dipping sauce ingredients in a food processor. Transfer dipping sauce to a serving dish.

Grill skewers over medium high heat.

Serve skewers with dipping sauce. Eat right away.

Serves 4