Green Thai chicken kebabs recipe

Click to rate
(19 ratings)
Sending your rating
serves: 4
Skill: easy
Prep: 1 hr 10 min
Cooking: 30 min
  • We earn a commission for products purchased through some links in this article.
  • Green Thai chicken kebabs are warming in winter, or perfect on summer barbecues, as they’re a real crowd-pleaser. They pack quite a spicy punch, so are delicious served with cooling yoghurt, in pitta bread or on a bed of rice. Quick and easy to make, they’re full of flavour and won’t break the bank. Taking just a few minutes to prepare, these kebabs really benefit if the chicken is left to marinate for at least an hour – so, sit down, put your feet up and have a cool glass of something, while the flavours infuse. Plus, they’re great to share!


    • 4 chicken breasts, cut into medium-sized chunks
    • 1tsp green Thai curry paste
    • 400ml can of coconut milk
    • 2 medium-sized onions, cut into chunks
    • 2 green peppers, cut into chunks
    • 4tbsp sesame oil


    • Put the chicken chunks, coconut milk and Thai curry paste in a bowl and mix together.

    • Cover and place the bowl in the fridge for at least an hour, or, if possible, overnight for the chicken to marinate.

    • Thread the chicken on to four skewers, alternating with the green pepper and onion chunks.

    • Place the skewers on a baking tray, drizzle over the sesame oil and put them in the oven at 200°C/400°F/Gas Mark 6 for about 30 mins, turning once. Alternatively, cook on a hot barbecue for 10 mins.

    • Serve with water chestnuts, yoghurt and fresh coriander leaves, in split pitta bread or on a bed of rice.

    Top tip for making Green Thai chicken kebabs

    Although coriander leaves are a great accompaniment, a mixture of salad leaves will do just as well, if preferred.

    Click to rate
    (19 ratings)
    Sending your rating

    Related Recipes