Grilled Beet Chicken Kebabs with Avocado

Crunchmaster cracker-coated grilled chicken kabobs with beets, corn relish and avocado.
Make This

Ingredients

  • Crackers
  • 1 Cup Crunchmaster® Multi-Grain Sea Salt Crackers, finely ground
  • Produce
  • 4 Fresh large beets
  • 2 tsp. Fresh mint leaves, finely chopped
  • 1/2 Small red inion, quartered
  • 1 Ripe avocado, peeled, pitted and diced
  • Oil & Vinegars
  • 5 tbsp. Olive oil
  • 2 tsp. Balsamic vinegar
  • Cooking spray
  • Baking & Spices
  • 1/4 tsp. Sea salt
  • 1/4 tsp. Freshly ground white pepper
  • Sea salt and pepper, to taste
  • Dairy
  • 1/2 Cup crumbled feta cheese
  • 1/4 Cup greek plain yogurt
  • Meat
  • 1 lb. Boneless chicken tenders
  • Condiments
  • 2 tbsp. Sweet fruit salsa

Directions

  1. Heat grill to medium heat. Soak eight 6-inch wooden skewers in water for 15 minutes.

 

  1. Coat one side of a large piece of aluminum foil with cooking spray. Place beets and 3 Tbsp. of oil on foil; season with sea salt and pepper. Wrap foil over beets. Place beet packets on the grill; cook for 30 minutes or until beets are tender.

 

  1. Meanwhile, dip chicken tenders into 2 Tbsp. olive oil, then drench in Crunchmaster® Crackers. Place tenders onto soaked skewers; grill, turning occasionally, until chicken is cooked through, approximately 10-12 minutes.

 

  1. Meanwhile, in a food processor, blend feta, yogurt, mint, and balsamic vinegar until smooth.
  2. Remove beets from the grill; cut into 1 inch chunks; gently toss with feta mixture, red onion, sea salt and pepper.

 

  1. Transfer kebabs to a serving dish with prepared beets. Serve with a side of diced avocado with salsa.