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Curry Chicken Kabobs

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Time: 45 minutes active, 6 hours total. Approximately 20 minutes to make the marinade and cube chicken, 5-6 hours to marinate, and 25 minutes to skewer and cook.

Serves: 6-10

Inspired by: I’ve always loved a lot of Indian chicken dishes that use yogurt marinades to tenderize the chicken and various curies for fabulous flavors. I just started experimenting with various ingredients and have found that I like just about any similar combination. I took notes once so I could share this with friends.


  • 1 ½ pounds skinless chicken breast cut into 1 inch pieces
  • ½ cup yogurt
  • ½ cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon curry powder (mine is very spicy – select type according to how spicy you want it)
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 lemon (add 20 minutes before cooking)


  • Cut the chicken into 1 inch cubes.
  • Mix all rest of the ingredients well (except lemon) in large bowl.
  • Add the chicken to the mixture and marinate in the refrigerator for 5-6 hours.
  • Put on skewers, and drizzle with fresh lemon juice about 20 minutes before cooking.
  • Cook on grill at about 400 approximately 5-6 minutes each side – you should see grill marks – check to ensure it is cooked through – with metal skewers and fairly high heat – it will cook fast.

Notes: This is even good warm or cold for a picnic with greek salad, and pita bread for sandwiches and yogurt dill sauce. It’s easy for dinner parties and super easy for larger parties as you can serve it as finger food with toothpics and the yogurt dill sauce for dipping.

Wine Suggestions: Spicy, medium bodied reds and off-dry whites.

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