Thai Curry chicken kebabs

 It has been a long, wet winter this year and I've been itching to get out the grill. Now that I've brought out and de-winterized the grill I can't help myself but using it as much as possible. I have a ton of favorite foods to cook on the grill and I am excited to share them with you.  Last night I decided to make kebabs.  They take a little bit more time to prep than other foods but the cook time is greatly reduced due to the small size of the ingredients.  Kebabs are great for entertaining because you can easily prepare them ahead of time. I also love the versatility of kebabs.  There are so many veggies that can be added and the possibilities are only as limited as your imagination...or produce drawer.

 Something I often times do is make up a new recipe and try it out on unsuspecting dinner guests, but this time I decided to just make Matt suffer with my creations instead.  For this recipe I pretty much adapted a basic curry recipe into a marinade for the kebabs.  I only marinaded the chicken for about 20 minutes because I was busy baking my birthday cake but they still turned out wonderfully.  Coconut milk was the base of the marinade which added a lot of richness and depth to the chicken.  I also chose to use chicken thighs instead of breasts even tho they are harder to put on the kebabs. I prefer thighs as they are much richer in flavor and wont dry out as quickly if you happen to get a little side tracked.

The vegetable selection on these skewers was my own personal choices and based upon what I already had in the fridge.  Do not limit yourself to these choices. Also, I used sweet potato rounds, next time I will not do that because they did not cook properly and turned out a little crispy.  I still enjoyed them but I need to make the pieces smaller and flatter so they have more surface area on the grill itself.

Thai Curry chicken kebabs


2 lbs chicken thighs, cut into strips
1/2 can coconut milk
2 tsp lemon juice
1 tbs chopped parsley
1/4 cup chopped cilantro
1/2 tsp fish sauce
2 tsp Thai curry paste
Freshly ground black pepper
Pinch Garlic salt
1 tbs sugar*

Add all ingredients, marinate for 30 minutes to overnight.

*Note-  I did not put sugar in my marinade however I STRONGLY recommend it.

My vegetable selection

Red onion
Sweet potatoes
Bell pepper
Portobello Mushroom

To make the kebabs, soak bamboo skewers in water for at least 30 minutes.  Alternate chicken and vegetables on each skewer.  Grill for 4-6 minutes per side or as long as is needed to cook the firmest vegetable.

Dipping Sauce


1/2 can Coconut milk
1 tsp Thai Curry Paste
1 tsp Lemon Juice
2 tsp Samal Oelek
Ground black pepper

Add all ingredients, bring to a boil then reduce heat to a simmer.  Cook until about 1/3 - 1/2 volume or desired thickness.

 Don't Burn the Skewers!  How to prevent your skewers from burning on the grill.