Chicken Kebabs with Avocado Dip

I’m back to college and trying to juggle studying, children, and work with my personal life. That means less time to share recipes but I haven’t stopped cooking. Cooking gives me a break from studying and relaxes me. This is a rather simple recipe I found in Jamie Oliver’s book titled Jamie does Spain, Italy, Morocco, France, etc. etc. Love his recipes and books and this one is simple and delicious.

Ingredients;
4 boneless chicken breasts
4 pitas or flatbreads (Olga bread works well)
1 lemon

For the marinade;
Fresh ginger, peeled and finely grated, thumb size piece
1 TBS hot paprika
1 tsp turmeric
1 tsp coriander
3 TBS olive oil
sea salt and freshly ground pepper

For the avocado dip;
2 ripe avocados
1 tsp ground cumin
2 cloves garlic, peeled and very finely chopped
1 fresh green or red chile, de-seeded and finely chopped
2 TBS extra virgin olive oil
Juice of 1 lemon

Directions;

Cut chicken into pieces for kebabs and mix marinade ingredients together, combine with chicken and cover with plastic wrap, place in fridge for 30 minutes or overnight. Make avocado dip and set aside. Place chicken pieces on skewers, grill for 5-7 minutes on each side and serve with bread and avocado dip.