Chicken & Vegetable Kebabs with Dipping Sauce

Time 25 min
Difficulty Easy
Serves 4


Tegel Fresh Chicken Skinless Breast
  • 1 Tbsp mild curry paste
  • 2 cloves garlic, crushed
  • 1/4 cup Reduced Salt Japanese soy sauce
  • 2 tsp brown sugar
  • 2 stalks lemon grass, white part only, finely chopped
  • 500g Tegel Fresh Chicken Skinless Breast, cut into cubes
  • 1 red onion, cut into wedges
  • 1 red pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 2 Tbsp fish sauce
  • 2 Tbsp sweet chilli sauce
  • 1/4 cup lime juice
  • 1 Tbsp chopped fresh coriander leaves


1. Combine the curry paste, garlic, soy sauce, brown sugar and lemon grass in a small bowl. Add the Tegel Fresh Chicken Skinless Breast and mix well. Cover and refrigerate for 1 hour.

2. Thread the chicken, red onion, red pepper and yellow pepper onto soaked bamboo skewers.
Preheat the barbecue.Cook the skewers over a medium heat for 8 minutes, or until the chicken is cooked through and the vegetables are tender. Serve with the dipping sauce.

3. Whisk all ingredients together.

Makes about 8

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