Curried coconut chicken kebabs

Prep 35 min
Total 45 min
Serves 4

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wooden skewers
1 cup
1/4 cup
Madras curry paste
1 tbsp
1/4 tsp
small skinless, boneless chicken breasts, cut into 1-in. pieces
red peppers, cut into 1-in. pieces
1 head
broccoli, cut into large florets
2 tbsp
coarsely chopped cilantro
lime, cut into wedges


  • SOAK wooden skewers in warm water for 20 min.
  • WHISK coconut milk with curry paste, honey and salt in a large bowl. Reserve ¼ cup marinade in a small bowl. Add chicken and vegetables to large bowl and stir to coat. Let stand for 10 min.
  • PREHEAT barbecue to medium. Alternately thread chicken and vegetables onto skewers.
  • OIL grill. Barbecue skewers, lid closed, until chicken is cooked through, 4 to 5 min per side. Baste with reserved marinade for the last 2 min. Transfer to a serving platter and sprinkle with cilantro. Serve with lime wedges.



Calories 470, Protein 50 g, Carbohydrates 17 g, Fat 23 g, Fibre 4 g, Sodium 745 mg. Excellent source of vitamin A

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