When it comes to chicken kebabs, we go back. Wayyyyy back. It’s definitely a thing for me given my Persian roots. Go to any Persian restaurant and one of the most popular dishes you’ll find is joojeh kabob aka chicken kabob, seasoned with saffron, onion and lemon juice. Go to my parents’ home for dinner or a weekend lunch, and you’ll find my dad grilling chicken kebabs. I’m still working on my dad to release his secret recipe, but in the meantime, we’ve got a very different, flavorful-packed chicken kebab recipe to hold us over: Curry-Lime Chicken Kebabs with Mint Yogurt.
I should start off by saying that I don’t have a grill, so my only option is to bake these skewers. And honestly, they still turned out really tasty! Although they were missing those Insta-worthy char marks, the skewers cooked evenly and filled my kitchen with tasty aromas. Whether you grill or bake, the key is in the marinade. I used to have a love-hate relationship with chicken, but now it’s just love-love. My revelation? Cooking chicken without a marinade is a serious no-go — I refuse to do it. I love chicken because it’s the perfect blank slate. But that’s just the point — if you don’t add anything to it for at least 30 minutes before cooking it, the chicken won’t taste like anything. For this recipe, we suggest marinating at least 40 minutes, but even overnight if you’re thinking ahead!
Our marinade is made up of tart lime juice, spicy curry powder, and fresh garlic, three ingredients loaded with flavor. (Psst! Need a refresher on how to mince garlic? Watch our short how-to video!)
Chicken can quickly go from undercooked to overcooked. So, how do you know it’s done? Cut into it with a knife and check for doneness. There shouldn’t be any pink and the chicken should feel firm, not jiggly. There’s no shame in sneaking a peek.
Having a dinner party? These kebabs would go great with quinoa or rice garnished with cilantro, and a simple green salad with sliced cucumber and tomato. And don’t forget the sauce! The cool mint yogurt helps balance the heat from the curry, although we wouldn’t consider these kebabs to be incredibly spicy.
Make these Curry-Lime Chicken Kebabs at home? Show us your grill skills by tagging your photo #confettikitchen on Instagram!
What You Need
2 large boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup Greek yogurt
~10 mint leaves
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Baking sheet (if oven-roasting)
Place skewers in a plate or baking dish and add just enough water to cover the skewers. Let soak.
Juice 2 limes. Mince 2 garlic cloves – watch our short how-to video! Add the lime juice and minced garlic to the large bowl. Finely chop mint leaves and add to small bowl.
Place the chicken breasts on the cutting board, and use the chef’s knife to cut chicken into 3/4 inch cubes. Try to cut them roughly the same size so they cook evenly.
In the large bowl with the garlic and lime juice, add olive oil, curry powder, smoked paprika, salt, and black pepper. Mix together with a large spoon.
Add chicken cubes to the large bowl, and use the spoon to toss, making sure to coat every piece. Cover with plastic wrap and let marinate for 40 minutes in the refrigerator. (Ideally, let the chicken marinade for over 1 hour up to overnight.)
Make mint yogurt.
In a small bowl, add the Greek yogurt, chopped mint, salt, and black pepper. Stir with a fork or spoon, and set aside. (If you’re making quinoa or rice to go with these skewers, now’s the time to start cooking it.)
If grilling, heat a grill or an indoor grill pan to medium-high. If baking, preheat your oven to 425 degrees F.
Thread chicken cubes onto wet wooden skewers. You should get 4-5 pieces of chicken per skewer. Discard the leftover marinade.
Grill: Line up the skewers on the grill. Cook, using tongs to turn skewers occasionally, until chicken is cooked through, about 12-15 minutes.
Bake: Place skewers in a single layer on a baking sheet. Bake for 10 minutes then turn over with tongs or an oven mitt. Continue baking for another 8-10 minutes, or until chicken is cooked through. Check on them every few minutes to ensure they don’t overcook (cut into a piece if you can’t tell.)
Garnish lime wedges, and mint or cilantro (if you have some leftover). Serve with mint yogurt dipping sauce.
Why soak the skewers? Soaking keeps them from burning especially when grilling.
How to avoid dry chicken? The cook time depends on the temperature of your grill or oven, and the size of the chicken pieces. It’s totally ok to cut into a chicken piece to check for doneness.
|Smoked paprika||Regular paprika|
|Greek yogurt||Regular yogurt|