Grilled Chicken Curry Kabobs

Fire up the grill early for this easy dinner.

Becky Low shares a recipe that will shake up your traditional chicken dish.

Grilled Chicken Curry Kabobs
1 ½ pounds boneless skinless chicken thighs (or breasts)
1 tablespoon finely chopped onion
1 tablespoon minced garlic (4-5 cloves)
2 tablespoons curry powder
1 teaspoon smoked paprika
3 tablespoon soy sauce
2 tablespoons honey
¼ teaspoon crushed red pepper flakes, to taste
3 tablespoons oil
1 lime, juiced
1-2 tablespoons chopped fresh cilantro
Yogurt Sauce (see recipe below)
Cooked Rice, additional lime wedges, fresh snipped cilantro

Trim excess fat from chicken; cut into 1-inch pieces; place chicken in a ziploc bag.

Whisk together onion, garlic, curry, paprika, soy sauce, honey, oil, lime juice, cilantro and red pepper flakes. Pour marinade over chicken, expel excess air from the bag and seal. Massage bag to coat chicken with marinade. Refrigerate 1 hour to overnight.

Soak wooden skewers in water 5-10 minutes, drain. Place chicken on skewers leaving a little space between pieces. Grill chicken over medium/high heat for 7-10 minutes or until cooked through. Serve skewers over bed of rice with lime wedges and yogurt dipping sauce. Serves 4-6

Alternate method of cooking, drain marinade and discard; place chicken in non-stick skillet, stir-fry until cooked through.

Below are two yogurt sauces. The first has more flavor, the second is easier. Both are delicious with the chicken.
Yogurt Dipping Sauce 1

Whisk together 1 cup plain yogurt, 1 tablespoon fresh lemon juice, ⅓ cup finely chopped peeled & seeded cucumber, ½ teaspoon cumin, 1 clove minced garlic, 1 tablespoon finely chopped fresh mint. Dash salt to taste.
Yogurt Dipping Sauce 2

Whisk together 1 cup plain yogurt, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill, 1 teaspoon minced garlic.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook For nutrition research go to

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