Photo of Grilled Chicken Kebabs with Mango-Avocado Salsa by WW

Grilled Chicken Kebabs with Mango-Avocado Salsa

3 - 7
PersonalPoints™ per serving
Total Time
1 hr 45 min
25 min
10 min
Serve these citrusy kebabs with a side of brown rice, quinoa, or other grains to help soak up any of the delicious flavours from the marinade.


Fresh orange juice

8 fl oz

Fresh lime juice


Fresh oregano

cup(s), chopped

Canola oil

1 tbsp(s)

Garlic clove(s)

6 clove(s), large

Table salt

½ tsp(s)

Uncooked boneless skinless chicken breast

1 pound(s), cut into 1-inch chunks

Uncooked red onion(s)

1 medium, cut into 1-inch pieces

Uncooked bell pepper(s)

1 cup(s), red variety, cut into 1-inch pieces

Uncooked zucchini

½ medium, cut into 1-inch rounds

Table salt


Fresh tomato(es)

1 medium, chopped


1 small, peeled, pitted, and diced


½ large, peeled, seeded, and diced

Uncooked red onion(s)

2 tbsp(s), chopped

Fresh lime juice

2 tbsp(s)


1 tbsp(s), chopped fresh


  1. To make kebabs, combine orange juice, lime juice, oregano, oil, garlic, and salt in large zip-close plastic bag. Add chicken, onion, bell pepper, and zucchini. Squeeze out air and seal bag. Turn to coat and refrigerate at least 1 hour or up to 8 hours.
  2. Spray grill rack with nonstick spray and prepare medium-hot fire.
  3. Remove chicken and vegetables from marinade and discard marinade. Thread chicken and vegetables onto 4 (10-inch) metal skewers (if using wooden skewers, soak in water 20 minutes prior to use to prevent charring).
  4. Place skewers on grill rack and grill, turning occasionally, until chicken is cooked through, 8-10 minutes.
  5. Meanwhile, to make salsa, stir together tomatoes through salt in medium bowl. Serve with kebabs.
  6. Serving size: 1 kebab and 1/4 cup salsa