How to make Caribbean Chicken Kebabs - Delicious chicken kababs - cooked in the Caribbean style.

This recipe is from the book No Oil Cooking.

Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Dry red chillies

Cuisine : Fusion

Course : Snacks and Starters

Caribbean Chicken Kebabs Recipe Card

Caribbean Chicken Kebabs

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Caribbean Chicken Kebabs checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Salt And Pepper Chicken . You can also find more Snacks and Starters recipes like Chao Tom, Poached Eggs On Vegetables, Bread Vada, Chicken Beetrrot Pumpkin Wraps.

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Caribbean Chicken Kebabs Recipe

  • Boneless chicken breast cut into 1 inch pieces 4

  • Dry red chillies seeded 5-6

  • Onions 2

  • Garlic 8-10 cloves

  • Fresh parsley 2-3 sprigs

  • Fresh basil leaves 7-8

  • Lime juice 1/2 tablespoon

  • Worcestershire sauce 1 tablespoon

  • Black peppercorns 5-6

  • Curry powder 1/2 teaspoon

  • Salt to taste

  • Green capsicum cut into 1 inch pieces 1 medium

  • Tinned pineapple cut into 1 inch cubes 2 slices

  • Tomato seeded and cut into 1 inch pieces 1 medium


Step 1

Chop one onion and cut one onion into one and half inch square pieces. Make coarse paste of whole red chillies, chopped onion, garlic, parsley, basil, lemon juice, Worcestershire sauce, peppercorns, curry powder and salt.

Step 2

Transfer the paste into a bowl and add the chicken cubes. Add capsicum, pineapple, tomato and onion cubes and let them marinate for two hours preferably in a refrigerator.

Step 3

Thread chicken, capsicum, pineapple, tomato and onion cubes one after the other onto skewers. Keep the remaining marinade for basting. Heat a non-stick tawa.

Step 4

Place the skewers on the tawa and cook, basting with remaining marinade every five minutes, for ten to twelve minutes or until chicken is done. Serve hot.