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Mongolian Chicken Kabobs with Big Island Guacamole

Created by ForeverMama on March 14, 2025

12″ wooden skewers (for skewering chicken)
2 pounds chicken breasts, cut into cubed pieces (about 16 pieces). Weight is a guestimate
Mongolian Marinade
1 cup hoisin sauce
4 cloves garlic, chopped fine
2 tablespoons Sriracha or garlic red chili paste
1 tablespoon teriyaki sauce
1/8 cup extra virgin olive oil
1 tablespoon grated fresh ginger
Big Island Guacamole
2 ripe Haas avocados, peeled, pitted, and diced

1/2 cup Vidalia onions, chopped
1/2 cup fresh pineapple, diced small
2 tablespoons pickled ginger, minced
2 tablespoons cilantro, chopped
1 teaspoon garlic chili paste or Sriracha
1/2 teaspoon sesame oil
1 teaspoon rough-chopped macadamia nuts, toasted
1/4 cup sliced scallions
2 limes, juice of
For Serving: Crispy-fried won ton chips or tortilla chips (fried yuca or taro chips are also great here, if you find it available).

Step 1: Skewer Prep: Soak 12″ wooden skewers in water overnight.
Step 2: In a mixing bowl, combine hoisin, garlic, Sriracha, teriyaki sauce, olive oil, and ginger. Add chicken to the bowl and let marinate for a minimum of 2 hours (highly recommend to marinate overnight which will turn out a more flavorful dish).
Step 3: To assemble kabobs, skewer chicken pieces and place over medium-high fire. Cook for 5-8 minutes, occasionally brushing with marinade and turning every few minutes until done. Remove from grill, plate and serve with Guacamole and crispy-fried won ton chips or tortilla chips (fried taro or yuca chips can also be used).
Big Island Guacamole
Step 4: Combine all ingredients in a mixing bowl and blend with a fork until smooth. Serve immediately with Crispy-fried won ton chips or tortilla chips (fried yuca or taro chips are also great here, if you find it available). To save it from browning if needing to store overnight, apply plastic wrap directly touching the surface of the guacamole and refrigerate.