Grilled Chicken Kebabs

by Editorial Staff

Chicken meat is marinated in a spicy, milk marinade, which makes chicken kebab tender and aromatic.

Servings: 8


  • Chicken fillet – 1 kgMilk – 1/2 cup
  • Garlic (peeled and minced) – 6 cloves
  • Brown sugar – 1 tbsp
  • Ground coriander – 1 tbsp
  • Ground turmeric – 1 tbsp
  • Ground cumin – 1 tbsp
  • Salt – 1 teaspoon
  • White pepper – 1 teaspoon
  • Peanut butter – 1/3 cup
  • Milk – 1/3 cup
  • Green onions (finely chopped) – 2 pcs.
  • Jalapeno pepper (seeded and finely chopped) – 1 pc.
  • Lime juice – 2-3 tbsp
  • Soy sauce – 2 tbsp
  • Garlic (peeled and minced) – 1 clove
  • Sugar – 1 teaspoon
  • Fresh cilantro (finely chopped) – 1 teaspoon.
  • Ginger root (peeled and minced) – 1 teaspoon.


  1. Beat the chicken fillet with a rolling pin and cut into strips about 2.5 cm wide. In a large plastic bag, combine milk, garlic, brown sugar and spices. Put the chicken fillet in this bag with the marinade, shake the bag well so that the meat is completely in the marinade. Put the bag in the refrigerator for 8 hours, or better overnight.
  2. In a bowl, combine all the sauce ingredients. Cover the bowl with cling film and refrigerate until serving. Remove the chicken fillet from the marinade and skewer.
  3. Heat the grill to medium temperature and place the chicken on the wire rack. Fry the chicken skewers for about 2-3 minutes on each side.
  4. Serve the chicken kebab with the sauce.

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