Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Curry Chicken Kebabs https://www.metro.ca/userfiles/image/recipes/brochettes-poulet-cari-7063.jpg PT20M PT40M PT1H40M
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.
6
0 0 0 0
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) parsley 2-3 cloves of garlic, cut into large pieces salt and pepper to taste To taste oregano or the spices of your choice
Curry Chicken Kebabs

Curry Chicken Kebabs

Rate this recipe
0 Vote
  • Lactose-free
6
servings
0:20
Preparation
0:40
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 or 4
    skinless, boneless chicken breasts
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST OR ARLA HAVARTI CHEESE

    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST OR ARLA HAVARTI CHEESE

    $10.99 /lb

    SELECTED VARIETIES, DELI SLICED, 2.42/100 g



  • vegetables, in cubes for the kebabs to taste
    You might like:

    Flyer Deals  (2)
    FRESH CUT FRUIT CAROUSEL 1.4 KG FRESH VEGETABLE CAROUSEL 955 G

    FRESH CUT FRUIT CAROUSEL 1.4 KG FRESH VEGETABLE CAROUSEL 955 G

    2 for $20.00 or $11.99 ea.


    SPIRALIZED VEGGIE NOODLES

    SPIRALIZED VEGGIE NOODLES

    $3.99 ea.

    ZUCCHINI SPIRALS 340 g TERIYAKI VEGGIE SPIRALS 400 g BUTTERNUT SQUASH SPIRALS 340 g


  • 1/3 cup
    (80 mL)
    vegetable or extra virgin olive oil
  • 2 tsp.
    (10 ml)
    dry mustard
    You might like:

    Flyer Deals  (2)
    MAILLE MUSTARD OR TABASCO SAUCE

    MAILLE MUSTARD OR TABASCO SAUCE

    2 for $6.00

    SELECTED SIZES SELECTED VARIETIES


    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $1.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 2 to 3 tsp.
    (10 to 15 ml)
    curry powder
  • 2 tsp.
    (10 ml)
    parsley
  • 2-3
    cloves of garlic, cut into large pieces
    You might like:

    Flyer Deal  (1)
    GARLIC

    GARLIC

    $0.99 ea.

    5 PK PRODUCT OF CHINA



  • salt and pepper to taste

  • To taste oregano or the spices of your choice
Imprimer ma sélection

Preparation

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.