How to Make Grilled Curry Chicken Kabobs

Janis loves to occasionally post original recipes, influenced by the creative cooking skills inherited from her mother and aunts.

Curry Chicken Kabobs With a "Jahmerican" Flavor

Whether it's served as a quick stew, cooked down slowly with coconut milk, or in chunks on a skewer, curry chicken is a yummy favorite of many all over the world. Curry seasoning is popular in the Caribbean, Asian, and Indian cultures, producing some of the most authentic, signature meal favorites.

This original recipe combines curry seasoning with herbs and vegetables, giving it a "Jahmerican" taste of Caribbean authenticity with a blending of Jamaican and American influences. It is super easy to make resulting in a beautiful presentation for your table. These chicken curry kabobs make a great dinner plate or party food.

Most chicken kabobs use thigh meat for flavor and tenderness. This recipe uses chicken breasts which require extra care and preparation. This includes using a tenderizing tool to pound the chicken breast and to marinate to increase tenderness. Using fat-trimmed chicken breasts and lower salt seasonings make this recipe an excellent choice for a low-fat, low sodium, healthy meal.

Utensils and Supplies

You will need:

• Six to eight wooden or stainless steel skewers
• Meat tenderizing tool
• Large mixing bowl and spoon
• Small bowl
• Gallon size plastic bag for marinating
• Broiler pan, cooking spray

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Cook Time

Ingredients

• 4 chicken breast fillets
• 1 medium onion, sweet Vidalia
• 1 medium red pepper
• 1 medium green pepper
• 2 garlic cloves, crushed
• 2 Tablespoon Adobo Light w/pepper
• 3 Tablespoon red wine vinegar
• 2 Tablespoon olive oil
• 1/4 cup curry powder
• 1/4 cup coconut milk
• 2 teaspoon dry thyme leaves
• 1 teaspoon ginger powder
• 1 teaspoon cumin
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• hot or mild sliced pickled banana peppers, jar
• paprika

Directions

1. Clean chicken breast fillets thoroughly by trimming fat, grizzle, small pieces of bone, and thin membrane. Rinse with water and lemon juice. Pound chicken breasts with a meat tenderizer for best tasting results. Cut chicken breasts into 1-1/2 to 2 inch cube pieces, on the diagonal for tender cuts and presentation.
2. Place chicken breast cubes in a large mixing bowl. Add Adobo, vinegar, and olive oil; stir to coat chicken pieces. Add thyme leaves, ginger powder, cumin, garlic powder, onion powder, and crushed garlic. Mix well. Add curry powder, mixing in and coating chicken well. Add coconut milk, coating chicken thoroughly. Put chicken mixture in a gallon size plastic bag. Place in refrigerator for at least 30 minutes.
3. Rinse red and green peppers. In a small bowl, cut up onions, red pepper, and green pepper into 1-1/2 to 2 inch pieces, suitable for skewering with chicken pieces. Add a few pieces of hot or mild sliced pickled banana peppers to garnish skewers. Pour a little of the banana pepper juice onto the vegetables.
4. Make kabobs by placing peppers and onions at each end, alternating one or two pieces of chicken with vegetables in between. Place smaller pieces of chicken together onto the skewer. Wooden skewers are fine but make sure you soak them in water first as they will burn quickly. Lay kabobs onto broiler pan treated with cooking spray. Sprinkle both sides with paprika.
5. Set oven to broil. Place broiler pan on oven rack six to eight inches from broiler element. After 4 minutes, turn kabobs once, cook for another 4 to 5 minutes, until vegetables char and chicken is cooked through (about 140 degrees). Serve with rice and a side vegetable for a complete dinner or as a party appetizer. Remove chicken from skewers and serve as hor d'oeuvres with smaller plastic or wooden skewers or fancy toothpicks. This recipe is also great for the grill but may cook a couple minutes faster. Whether you choose to broil or grill your kabobs, make adjustments for differences in heat and cooking duration.

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© 2014 Janis Leslie Evans