Tangy Curry Chicken Kebab Recipe

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This Tangy Curry Chicken Kebab recipe is in heavy-rotation in our house. See, I absolutely love cooking kebabs in the summer. What’s not to like about cooking meat and vegetables at the same time without heating up the house?

Don’t let the curry part of this recipe’s name scare you. These are delicious, with a good balance of tangy and sweet flavors complemented by the smokiness from the grill. If you’ve got the time, make a batch of homemade pita bread to go with it!

Tangy Curry Chicken Kebab Recipe | Easy enough for a weeknight dinner

TIP: YOU CAN FREEZE IT IN THE MARINADE

Another great thing about this recipe is how much time you can save with it: make the marinade and add it, along with chopped chicken, to a container and freeze it. The night before you want to make the kebabs, pull the container out, add your veggies, and let the container defrost in your refrigerator overnight.

Tangy Curry Chicken Kebab Recipe

This marinade is very versatile so you don’t have to limit yourself to chicken! It’s delicious with lamb, sirloin cut into chunks, and even shrimp. Feel free to swap out half of the paprika for smoked paprika, too. Wow, is THAT good!

Tangy Curry Chicken Kebabs

Save even more time by freezing the chicken in the marinade and adding the vegetables when you defrost. Serve with rice pilaf for a delicious dinner any night of the week.
Course Main Course
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Makes 4 people
Created by Katie Berry

Ingredients

  • ½ cup olive oil
  • 4 Tbsp. red wine vinegar
  • 2 cloves garlic - minced
  • 2 Tsp. paprika
  • 2 Tsp. red curry powder
  • 2 Tbsp. honey
  • 1 Tsp. freshly-squeezed lemon juice
  • ½ Tsp. sea salt
  • ¼ Tsp. black pepper
  • 4 boneless - skinless chicken breasts
  • 2 small zucchini - cut into 1-inch pieces
  • 12 large button mushrooms
  • 1 red bell pepper - seeds and membrane removed, cut into 8 pieces
  • 1 cup grape tomatoes - whole

Instructions

  • In a Ziplock bag or nonreactive bowl, combine oil, vinegar, garlic, paprika, curry powder, honey, lemon juice, salt, and pepper. Mix well.
  • Cut chicken into 2-inch pieces and add to marinade. Seal bag or cover bowl, and mix well. If making ahead, pop it into freezer as-is. If you're making it right away, add the veggies now.
  • Refrigerate for 5 hours to overnight, or place into the freezer immediately for future use.
  • When ready to grill, soak wooden skewers in water for 30 minutes. Thread meat and vegetables on skewers. Grill 10-15 minutes over medium-high coals, turning frequently until done.
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Tangy Curry Chicken Kebabs Recipe | Easy recipe with lots of flavor. Can freeze chicken in the marinade then add vegetables when defrosting so it is perfect for weeknights too! #grilling

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6 Comments

  1. Small Town Mommy says:

    It sounds absolutely delicious. My kids don’t like spicy but they do enjoy curry. I will have to try this. The nice thing about kabobs is that the chicken pieces are small enough to cook without burning.

    1. Katie Berry says:

      Surprisingly, this isn’t spicy. I think the sweetness really overcomes the spice. Even my son, who complains when I put chili powder in most things, ate seconds!

  2. amy donovan says:

    Oh yum, this sounds wonderful! we must be on the same wavelength, because i already planned to make a curry chicken + rice casserole for dinner tonight. glad to see we both got the curry chicken memo! =)

    1. Katie Berry says:

      There’s something about summer and chicken curry. Maybe we’re not sweating enough already? Oh, no, I know what it is. When you eat curry, you need a nice cocktail to cool things off!

    1. Katie Berry says:

      It is. This is one of our family favorites, and not just because it’s so dang easy to make!

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