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Lime, Mint and Chilli Chicken Kebabs

June 25, 2014 by Katie Bryson

Lime, Mint and Chilli Chicken Kebabs

A simple marinade of lime, mint and chilli with a little olive oil and soft brown sugar transforms chunks of chicken thigh into glorious sticky and spicy BBQ treat. I prefer to use the dark meat on chicken as it’s far juicier with bags of tastiness.

With all the South American flavours in my little chicken kebabs, i’d be inclined to serve them up with a jugful of Mojito cocktail to really get the party started.

I’ve cooked these up in honour of the World Cup and all those BBQs everyone’s having to celebrate the summer of football madness. England might not have gone through, but there’s still a lot of amazing action ahead, and we’ve all moved on and chosen new teams to cheer on. The boys are backing Brazil,  i’d quite like The Netherlands to win big – but who are you guys following?

If you’re in full World Cup BBQ mode then you can win a whole pack of meat on my blog. Just check out the giveaway i’m running with Farmer’s Choice at the bottom of this page.

But before you click off there, you’ll be needing my recipe for those kebabs…

Marinating and grilling the chicken kebabs

Lime, Mint and Chilli Chicken Kebabs
Makes 12 small skewers

Prep time: 10 minutes, plus marinating time
Cook time: 20 minutes

Ingredients

For the chicken kebabs
2 limes – zest of 1, juice of both
Small handful of mint leaves, chopped
1 small red chill, de-seeded and finely chopped
4 tbsp soft brown sugar
2 garlic cloves, crushed
2 tbsp olive oil
600g chicken thigh fillets – chopped into cubes

For the dressing
150g natural yogurt
1 tbsp chopped fresh mint leaves
lime zest

To serve

Wraps
Salad leaves
Lime wedges

Method

1. Mix the marinade ingredients in a shallow dish, chop the chicken into evenly sized 3cm cubes and stir into the marinade. Season with salt and pepper and then cover with cling film and refrigerate for 1 hour minimum.

2. At the same time soak wooden skewers in water to prevent them catching alight on the BBQ.

3. While you’re bringing the BBQ up to temperature, thread the chunks of marinated chicken onto small wooded skewers.

4. Grill for 10-15 minutes, turning frequently until cooked through and the juices run clear.

5. To make the dressing: mix the yogurt with the chopped mint and lime zest, season to taste and pop in a little dish.

6. Serve the chicken skewers with wraps, salad and a drizzle of yogurt dressing for a tangy feast perfect for watching the match!

Win win win!

Farmers Choice BBQ World Cup Meat Pack Competition

If you’d like to win a bundle of Farmer’s Choice meat fit for a BBQ feast then check out my competition page>>>

Disclosure: I was commissioned by Farmer’s Choice to create this recipe to promote the giveaway we are running together.

I’m entering this recipe into this month’s Family Foodies event which is all about eating al fresco – hosted by Eat Your Veg and Bangers & Mash

Family Foodies

Filed Under: 1 Featured Posts, 1 Featured Recipes, Brands, Dinner Recipes, Food Writing, Meat Tagged With: barbecue, BBQ, chicken, kebab

« This month Feeding Boys loves…
Lemon and Mint Pesto with Tagliatelle »

Comments

  1. Kate @ Veggie Desserts says

    June 25, 2014 at 10:41 am

    I love the flavours in the marinade for these, as well as the sauce. I’ll make them with chicken for the husband and over halloumi for me. Such fresh, amazing flavours.

    • Katie Bryson says

      June 26, 2014 at 3:35 pm

      Thanks Kate… ooh yes with halloumi would be good too… will do that for my husband!

  2. Elizabeth says

    June 25, 2014 at 3:31 pm

    Yum! These sound lovely – I wish we had better BBQ weather up here in Shetland!

    • Katie Bryson says

      June 25, 2014 at 7:13 pm

      Aw thanks Elizabeth! Maybe you could use a griddle pan instead 😉

  3. Dannii @ Hungry Healthy Happy says

    June 25, 2014 at 4:02 pm

    I agree about using the darker meat from the chicken, it really does give it more flavour. These sound great! We are a fan of chicken skewers in our house.

    • Katie Bryson says

      June 25, 2014 at 7:17 pm

      Chicken skewers are the business eh Dannii… Nice and healthy with a spot of salad!

  4. simon @ bbqgrillmaestro says

    June 25, 2014 at 4:32 pm

    I could eat this now. In fact it’s tea time, so I might well! I definitely agree with the dark meat is best suggestion. Cheers!

    • Katie Bryson says

      June 25, 2014 at 7:14 pm

      Thanks Simon – hope you like it if you do try it!

  5. Sarah, Maison Cupcake says

    June 25, 2014 at 8:25 pm

    I’ve been taunted by these all day. They look very tasty!

    • Katie Bryson says

      June 25, 2014 at 9:17 pm

      Lol Sarah! Dead easy and pretty healthy with a salad… Get that grill on!

  6. Helene @Croque-Maman says

    June 26, 2014 at 6:56 pm

    Thank you for this great recipe! Can’t wait to try :-)))

    • Katie Bryson says

      June 28, 2014 at 10:09 am

      Thanks Helene, hope you enjoy it!

  7. Fish Fingers for tea says

    June 26, 2014 at 8:09 pm

    These will go down a storm in our house Katie! Lovely flavours!

    • Katie Bryson says

      June 28, 2014 at 10:09 am

      Thanks Sian!!! I was really pleased with how the marinade worked out 🙂

  8. laura@howtocookgoodfood says

    July 5, 2014 at 9:46 pm

    This is just the kind of food I love to eat on a sunny weekend. I love marinated chicken and often like to make kebabs with it. Love your photo here too, beautifully styled!

  9. Louisa Foti says

    July 16, 2014 at 9:20 pm

    Don’t these look delish?! They wouldn’t last too long around here, especially with that jug of Mojito to slurp them down with. Thanks so much for linking up to June’s Family Foodies ‘Al Fresco’ event.

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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