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

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.

Rate This Easy Recipe for Curry Chicken Kabobs

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© 2014 Janis Leslie Evans

Share your comments below about this recipe.

Janis Leslie Evans (author) from Washington, DC on May 11, 2015:

Thank you for reading, Akriti. I love West Indian food which shares similar tastes to Indian food. The influences of seasonings in Caribbean culture overlap, particularly with the use of curry.

Akriti Mattu from Shimla, India on May 11, 2015:

Awesome to see somebody from a foreign land write about food that is so popular in my country :)

Are you fond of Indian food ?

Janis Leslie Evans (author) from Washington, DC on March 04, 2015:

You will love them, peachpurple. Add extra curry. Thanks for stopping by.

peachy from Home Sweet Home on March 04, 2015:

i must try these kabobs recipe, i love curry

Janis Leslie Evans (author) from Washington, DC on November 22, 2014:

Thanks for stopping by, tillsontitan. Always good to see you. Thanks for the votes and tweet!

Mary Craig from New York on November 22, 2014:

Your recipe hubs are always so well done, instructions, pictures, everything we need. Oh, did I mention yummy? This one looks really yummy!

Voted up, useful, and interesting.

Janis Leslie Evans (author) from Washington, DC on March 04, 2014:

You're welcome, Ryem. Thanks for reading.

Ryem from Maryland on March 04, 2014:

I love curry chicken! This recipe looks great, Jan. Thanks for sharing.

Janis Leslie Evans (author) from Washington, DC on February 21, 2014:

Hey Thelma, I did pork kabobs, too, no curry. It was a while ago, will have to make those again. Thanks for stopping by, have a good one.

Thelma Alberts from Germany and Philippines on February 21, 2014:

Yummy! I made similar of this recipe but with pork and without curry. I will give it a try. Thanks for sharing. Happy weekend!

Janis Leslie Evans (author) from Washington, DC on February 01, 2014:

Thank you, DDE.

Devika Primić from Dubrovnik, Croatia on February 01, 2014:

Curry Chicken Easy Curry Chicken Kabobs Oven Broiled Recipe sounds delicious and with a lovely spicy flavor

Janis Leslie Evans (author) from Washington, DC on January 26, 2014:

You are so welcome, swilliams. I appreciate your sweet comments. Let me know when you're in DC :-)

swilliams on January 26, 2014:

Janshares your pictures are amazing!!! I now know that one of the best places to eat in DC. Is your house! I will attempt to make this recipe. Yep...key word attempt. Thanks for the Article!

Janis Leslie Evans (author) from Washington, DC on January 21, 2014:

Hi Robin! Nice of you to drop by and read this recipe hub, so glad you liked it and added it to your list. I hope it comes out okay when you make them. It took two tries before it came out the way I wanted. Yes, broiling works well, especially in the wintertime. Thank you so much for your visit.

Robin Edmondson from San Francisco on January 21, 2014:

These look delicious. We are trying to eat "Paleo" and I think these will be great. Adding it to my list. I love that they are oven broiled, too; we usually barbecue our kabobs. Yum!!

Janis Leslie Evans (author) from Washington, DC on January 21, 2014:

Thank you, Daddy Paul. It does add a nice zing. I appreciate your visit and comment.

Daddy Paul from Michigan on January 21, 2014:

The banana pepper juice is a very nice touch.

Janis Leslie Evans (author) from Washington, DC on January 20, 2014:

Sheri Faye, thank you kindly for stopping by and leaving a comment. Bless you for the pin.

Janis Leslie Evans (author) from Washington, DC on January 20, 2014:

Hey Christie Kirwan! Thank you so much for saying so. It really is easy. I hope you try it when you get the chance and the nerve. :-) I appreciate your taking the time to visit and read this recipe hub.

Sheri Dusseault from Chemainus. BC, Canada on January 20, 2014:

That looks yummy! I love curry but have never tried cooking with it....yet. I will pin this on my cooking board.

Christy Kirwan from San Francisco on January 20, 2014:

These look heavenly! I've never been brave enough to try making my own curry dishes, but you make it look so easy.

Janis Leslie Evans (author) from Washington, DC on January 19, 2014:

Thank you so much, Glimmer Twin Fan. Your opinion as a successful HP cook means a lot. I'm grateful for your visit, sharing, and pinning of this recipe hub.

Claudia Mitchell on January 19, 2014:

This looks delicious! I will definitely be pinning and sharing this so I can make it sometime soon. I really like that the kabobs are broiled so I don't have to worry about the grill while it is so cold outside. I also really love the banana peppers. Adds a nice tang. Great recipe.

Janis Leslie Evans (author) from Washington, DC on January 19, 2014:

Hi MsDora, you're welcome. Yes, that is the tradition but I wanted to try something different with the kabobs. I hope you'll try it, thanks for the visit.

Janis Leslie Evans (author) from Washington, DC on January 19, 2014:

Thank you very much, Writer Fox. I appreciate the visit and the vote up for this recipe.

Dora Weithers from The Caribbean on January 19, 2014:

Jan, I'm Caribbean. I like my curry dishes to be just meat, but your kabob vegetables look fine. Thank you for the recipe.

Writer Fox from the wadi near the little river on January 19, 2014:

This looks so yummy and your photos are fabulous! Voted up!

Janis Leslie Evans (author) from Washington, DC on January 16, 2014:

Thanks!

RTalloni on January 16, 2014:

Easy and yum… :) !