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Grilled Beet Chicken Kebabs with Avocado

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


  • Crackers
  • 1 cup Crunchmaster® Sea Salt Multi-Grain Crackers, finely ground
  • Produce
  • 4 fresh large beets
  • 2 tsp. fresh mint leaves, finely chopped
  • 1/2 small red onion, 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


  1. Heat grill to medium heat. Soak eight 6-inch wooden skewers in water for 15 minutes.
  2. 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.
  3. Meanwhile, dip chicken tenders into 2 Tbsp. olive oil, then drench in Crunchmaster® Sea Salt Multi-Grain Crackers. Place tenders onto soaked skewers; grill, turning occasionally, until chicken is cooked through, approximately 10-12 minutes.
  4. Meanwhile, in a food processor, blend feta, yogurt, mint, and balsamic vinegar until smooth.
  5. Remove beets from the grill; cut into 1 inch chunks; gently toss with feta mixture, red onion, sea salt and pepper.
  6. Transfer kebabs to a serving dish with prepared beets. Serve with a side of diced avocado with salsa.
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