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

1. Using a sharp knife, trim the fat off the chicken and cut into 1-inch pieces and place in a bowl
2. 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.
3. Thread the seasoned chicken onto 8  pre-soaked wooden or metal skewers, alternating with the bell pepper, onion and green pepper.
4. 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.
5. 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.