Chicken Kabobs with Cucumber Salad and Avocado Cream

Prep Time: 25 minutes

Cook Time: 12 minutes

Yields: 4 servings


Cucumber Salad:

¼ cup apple cider or rice wine vinegar

2 tablespoons olive oil

2 teaspoons sugar

1 teaspoon kosher salt

1 long, English cucumber

2 tablespoons fresh chives, finely chopped



2 pounds chicken breasts

2 teaspoons Fire & Flavor Chicken Rub

1 tablespoon olive oil

1 medium zucchini, cut into ½-inch rounds

1 red bell pepper, but into 2-inch pieces

Lemon wedges and Avocado Cream (recipe below) for serving

FIRST In a large bowl, combine vinegar, olive oil, sugar, and salt; season with freshly ground black pepper and set aside. Slice cucumbers into 1/8-inch rounds and place in vinegar mixture along with chives; toss to combine. Cover and refrigerate while you prepare chicken.


NEXT Cut chicken into 2 - inch pieces and place in a large bowl; toss with Chicken Rub and olive oil. Thread chicken, zucchini, and peppers onto metal skewers, alternating chicken with vegetables.


LAST Preheat grill or grill pan to medium-high heat. Grill chicken until lightly charred and cooked through, about 10-12 minutes total. Serve with Cucumber salad, avocado cream, and fresh lemon wedges.


Avocado Cream: 

Using a food processor or blender, puree 1 avocado, ¼ cup sour cream, ¼ cup lemon juice, and salt to taste until smooth.

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