Indian Chicken Kebabs

This image courtesy of Mark T. Shapiro

Curry and ginger provide a taste of India in this ever-so-easy-to-make entrée.

NotesMenu Suggestion:

Couscous with Vegetables and a green salad complete the menu.


Cooking Methodgrilling



Total Timeunder 2 hours

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free


Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturehot & spicy, juicy, meaty, savory, spiced

Type of Dishskewer


  • 6 boneless and skinless chicken breasts
  • ½ cup (125 mL) low-fat plain yogurt
  • 1 tbsp (15 mL) grated ginger root
  • 1 tbsp (15 mL) curry paste
  • Salt
  • Freshly ground black pepper
  • Six skewers


  1. Rinse and wipe chicken with paper towel. Cut into bite-size cubes.

  2. In a bowl, whisk together yogurt, gingerroot, curry paste, salt and pepper. Add chicken and toss to coat. Cover and refrigerate for 1 hour.

  3. Lightly grease barbecue and preheat to medium-high. Thread chicken loosely onto six skewers, discarding marinade. Place on prepared grill. Close lid and cook for 20 minutes, turning once or until meat is no longer pink inside.


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