Chicken Kebabs with Avocado Dip

Here is another recipe from Jamie Oliver that I think is simply brilliant. This one comes from a book I recently received as a gift, “Jamie Does…”, and I picked a dish with a Moroccan twist.

This dish is very easy. All you need to do is prepare delicious pieces of meat and a sauce, and put it all in a flatbread (in this case, pita). The sauce is tasty, mild and, thanks to the avocado, creamy. The chicken kebabs have a wonderful color and aroma. Served with green salad, it all makes a delicious lunch or dinner.

I made the skewers with chicken breasts, but you can use thighs too. They just need to be cooked a bit longer and at a lower temperature.

Chicken kebab with avocado dip

Directions:

Peel the ginger and grate it on a fine grater. Mix all the marinade ingredients together and season with salt and pepper.

Rinse the chicken breasts, pat them dry and cut them into small cubes. Add them to the marinade and mix thoroughly, then cover the bowl and put it in the refrigerator for 30 minutes or longer.

Meanwhile, make the sauce. Cut the avocados in half, remove the pits and scoop the flesh into a small bowl with a teaspoon. Peel and chop the garlic and add it to the avocado. Finely chop the chili and the cilantro leaves and add them to the rest of the dip ingredients. Season with salt and pepper and mix well, then mash with a fork or blend.

Heat a grill pan well and cook the chicken pieces over medium heat (about 5-7 minutes on each side). While the chicken is cooking, warm the pita breads. I toast mine in the toaster, but you can also do it in a pan.

Slit the pitas open to make a pocket. Put a few tablespoons of the sauce inside, add the cubes of chicken and serve with a lemon wedge.

Enjoy!