Food & Recipes
Curry Chicken Kabobs Recipe
The kids aren’t due to head back to school till next month, but we’re already prepping so it’s an easy transition for us. The busy school-year schedule means less time for meal prep; plan ahead with this Curry Chicken Kabobs Recipe. It will make a great weeknight dinner, and a perfect school lunch the next day, toss it in a salad for a hearty and healthy lunch the kids will love. I mean, who doesn’t love grilled meats-on-sticks.
Thread the chicken cubes onto the metal skewers, alternating with the veggies.
Curry Chicken Kabobs Recipe
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp vegetable oil
- 1 tsp thyme
- 1 tsp hot madras curry powder
- 1 tsp cayenne pepper
- 1/2 tsp chicken seasoning salt
- 1 tsp crushed red pepper
- 1/2 a cube of chicken bouillon
- 1 red bell pepper, cut into large pieces
- 1 green bell pepper, cut into large pieces
- 1 large red onion, cut into large pieces
Directions
- Using a sharp knife, trim the fat off the chicken and cut into 1-inch pieces and place in a bowl
- Drizzle the chicken with oil and season with thyme, curry powder, cayenne pepper, seasoning salt, crushed pepper, a chicken bouillon. Cover and leave to marinate for at least an hour.
- Thread the seasoned chicken onto 8 pre-soaked wooden or metal skewers, alternating with the bell pepper, onion and green pepper.
- Brush the chicken lightly with oil and cook on a pre-heated grill for about 4 minutes, then turn the skewers over and cook for another 4 minutes until it’s cooked through.
- When cooked, transfer to serving plate and serve immediately with freshly cooked yellow rice
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp vegetable oil
- 1 tsp thyme
- 1 tsp hot madras curry powder
- 1 tsp cayenne pepper
- ½ tsp chicken seasoning salt
- 1 tsp crushed red pepper
- ½ a cube of chicken bouillon
- 1 red bell pepper, cut into large pieces
- 1 green bell pepper, cut into large pieces
- 1 large red onion, cut into large pieces
- Using a sharp knife, trim the fat off the chicken and cut into 1-inch pieces and place in a bowl
- Drizzle the chicken with oil and season with thyme, curry powder, cayenne pepper, seasoning salt, crushed pepper, a chicken bouillon. Cover and leave to marinate for at least an hour.
- Thread the seasoned chicken onto 8 metal or pre-soaked wooden skewers, alternating with the bell pepper, onion and green pepper.
- Brush the chicken lightly with oil and cook on a pre-heated grill for about 4 minutes, then turn the skewers over and cook for another 4 minutes until it's cooked through.
- When cooked, transfer to serving plate and serve immediately with freshly cooked yellow rice
I like to serve our kebab over rice and if we have some leftovers, I put it between naan bread for the girls to take to school the next day.

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