Red curry chicken kebabs

Chicken and kebabs are two of our most popular choices so this former cover star is a real winner – for barbecues or the grill

  • Prep:15 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 251
  • fat 8g
  • saturates 3g
  • carbs 10g
  • sugars 8g
  • fibre 2g
  • protein 36g
  • salt 0.85g


  • 2 boneless, skinless chicken breasts, cut into large chunks
  • 2 tbsp Thai red curry paste
  • 2 tbsp coconut milk
  • 1 red pepper, deseeded and chopped into chunks
  • 1 courgette, halved and cut into chunks
  • 1 red onion, cut into large wedges
  • 1 lime, halved, to serve


Adding a splash of coconut milk to the curry paste marinade helps to keep the chicken moist, without causing flames or smoke as oil can do. You can also try adding a spoonful of yogurt.


  1. Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.

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