Curried coconut chicken kebabs


  • Prep Time35 mins
  • Total Time45 mins
  • Makes4 servings
Curried coconut chicken kebabs

From the pickiest eater to the biggest appetite, we've got you covered with recipes guaranteed to please everyone on your summer BBQ guest list.


  • 12 wooden skewers

  • 1 cup coconut milk

  • 1/4 cup Madras curry paste

  • 1 tbsp honey

  • 1/4 tsp salt

  • 4 small skinless, boneless chicken breasts, cut into 1-in. pieces

  • 2 red pepper, cut into 1-in. pieces

  • 1 head broccoli, cut into large florets

  • 2 tbsp coarsely chopped cilantro

  • 1 lime, cut into wedges


  • SOAK wooden skewers in warm water for 20 min.

  • WHISK coconut milk with curry paste, honey and salt in a large bowl. Reserve ¼ cup marinade in a small bowl. Add chicken and vegetables to large bowl and stir to coat. Let stand for 10 min.

  • PREHEAT barbecue to medium. Alternately thread chicken and vegetables onto skewers.

  • OIL grill. Barbecue skewers, lid closed, until chicken is cooked through, 4 to 5 min per side. Baste with reserved marinade for the last 2 min. Transfer to a serving platter and sprinkle with cilantro. Serve with lime wedges.

Nutrition (per serving)

Calories 470, Protein 50g, Carbohydrates 17g, Fat 23g, Fibre 4g, Sodium 745mg.

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.