Wanna stick it to a diet full of bad fats and too much cholesterol while retaining great taste? Avocado kabobs are the perfect remedy. This delicious, creamy fruit takes on smoky flavors when grilled with protein and other veggies on a stick, which also makes it easier to flip and fun to eat. All you need is a grill (or grill pan), some skewers, and, of course, avocados!
But first, a few avocado tips before you start. You’ll want to buy avocados that are slightly ripe (yield to light pressure), but still a little firm so they don’t fall apart. Check out this video to watch the tried and true touch technique that will help you find ripe avocados. For leftover avocado, this video shows you how to rub a little fresh lemon juice on an avocado half before wrapping it tightly in plastic wrap to preserve it for a day or two.
There are two ways to make avocado kabobs: grill avocado on a skewer, or make a marinade/vinaigrette for the kabobs. But first, be sure to soak your skewers in water for 20 minutes if you plan on using a grill; this will keep your skewers from burning.
Pierce chunks of bell pepper, red onion, peeled, tail-on shrimp (seasoned with salt, pepper, and minced garlic) and chunks of Avocado From Mexico on the skewers. Cook on an oil-rubbed grill or grill plate for 8 minutes on each side, then brush with your favorite vinaigrette and serve extra on the side for dipping.
Mix together 1 tablespoon of olive oil, ½ teaspoon chipotle chile powder, ¼ teaspoon kosher salt, and rub over a 1-pound top sirloin steak. Cut the steak into chunks, then thread the pieces on skewers with pieces of Avocado From Mexico and cherry tomatoes. Spray with cooking oil, sprinkle with kosher salt, then grill until steak is cooked to your desired doneness, turning occasionally for even browning.
Put pieces of pineapple, whole strawberries, and chunks of Avocado From Mexico onto skewers. Set on top of mixed salad greens. To make the vinaigrette, blend ¼ cup honey, 3 tablespoons lime juice, ¼ cup each of cilantro leaves, mint leaves, and parsley leaves, ½ teaspoon paprika, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon red pepper flakes until smooth, then slowly drizzle in ½ cup of olive oil until emulsified. Drizzle vinaigrette on top of kabobs and salad.
Puree one Avocado From Mexico (cut into chunks), a clove of garlic, a small chunk of ginger, 1 tablespoon red wine vinegar and 1 teaspoon Dijon mustard until smooth, then slowly drizzle in 3 tablespoons olive oil (or more until it is a pourable consistency) and salt and pepper to taste. Marinate chunks of chicken thighs in a portion of the vinaigrette for at least 30 minutes and as long as overnight, then thread chicken with your favorite vegetables onto skewers and grill until chicken is cooked. Serve the skewers with leftover vinaigrette for dipping.