Thai chilli chicken kebabs

Thai chilli chicken kebabs


2 people made this

Sweet chilli sauce adds a delightful zing to the marinade that accompanies these chicken skewers. They make a tangy entree or light meal, and can also be cooked on a barbecue.

Pat Alburey

Serves: 4 

  • 6 chicken half breast fillets
  • a small bunch of coriander
  • 1 clove garlic
  • ½cup light olive oil
  • 1 tablespoon Thai-style sweet chilli sauce
  • 1 tablespoon sesame seed oil
  • 4 tablespoons medium dry sherry
  • 1 tablespoon sugar
  • To garnish: fresh red chillies, lime wedges, coriander sprigs

Preparation:10min  ›  Cook:6min  ›  Extra time:10min marinating  ›  Ready in:26min 

  1. Pre-heat the griller. Cut the chicken into 2–3cm cubes and place in a medium-sized mixing bowl; put aside.
  2. Finely chop enough coriander to give about ¼ cup. Peel and crush the garlic.
  3. Combine the coriander, garlic, olive oil, chilli sauce, sesame oil, sherry and sugar with the chicken and toss well. Leave to marinate for 5–10 minutes.
  4. Thread the chicken on to 4–6 metal skewers and place under the griller. Grill for 5–6 minutes, or until chicken is cooked through. Meanwhile, place the marinade in a small saucepan over moderate heat and cook until it has reduced and thickened.
  5. Arrange the skewers on heated serving plates and spoon the sauce over. Garnish with the chillies, lime wedges and coriander, and serve.


good source of vitamin B group, and iron and zinc.

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