Curry Chicken Kebabs

Curry Chicken Kebabs
  • 6 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 1:40 Total Time


Add all
  • 3 or 4

    skinless, boneless chicken breasts

  • vegetables, in cubes for the kebabs to taste

  • 1/3 cup
    (80 mL)

    vegetable or extra virgin olive oil

  • 2 tsp.
    (10 ml)

    dry mustard

  • 2 to 3 tsp.
    (10 to 15 ml)

    curry powder

  • 2 tsp.
    (10 ml)


  • 2-3

    cloves of garlic, cut into large pieces

  • salt and pepper to taste

  • To taste oregano or the spices of your choice


Cut the chicken breasts into cubes and set aside.

In a large bowl, mix the marinade ingredients together.

Put the chicken cubes into the marinade and mix well to cover the chicken (use your hands-it's messy, but the results are fantastic).

Refrigerate for 20 minutes minimum or 24 hours maximum.

On wooden or metal skewers, alternate chicken cubes with the veggies of your choice.

Grill on a barbecue pre-heated to medium-high for approximately 35 minutes or in an oven pre-heated to 350°F (180°C) for 40 minutes.

Serve with basmati rice cooked in chicken or vegetable stock and accompany with green peas.

Source: Metro