Easy chicken kabobs

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10 min


24 kabobs, 12 appetizers or 6 main dishes

* PLUS Barbecuing Time: 7 minutes


  • 6 chicken breasts , skinned and boned, about 750
  • 6 bell peppers , preferably a mix of colours
  • 1/2 cup apricot-and-ginger or mango chutney
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp olive oil


  • Cut chicken into 1 inch (2.5 cm) pieces. Place in a bowl and set aside. Core and seed peppers and cut into 1 inch (2.5 cm) pieces. Set aside in a separate bowl. Puree chutney in a food processor with soy sauce, sugar and oil until smooth. Stir with chicken until coated. Use right away or refrigerate, covered, for up to 24 hours.
  • Before assembling skewers, soak in water for 30 minutes. Stick 3 pieces of chicken, alternating with pieces of pepper, on each skewer.
  • When ready to cook, preheat barbecue and grease grill or preheat oven broiler. Barbecue kabobs for 7 to 8 minutes, turning often. Broil kabobs on a wire rack in a shallow-sided baking sheet, set on an oven rack in centre of oven, about 8 inches from broiler. Broil, turning partway through, about 15 minutes, until chicken feels springy.

Nutrition (per serving)

  • Calories
  • 69,
  • Protein
  • 7 g,
  • Carbohydrates
  • 5 g,
  • Fat
  • 1 g,

Using chutney in the marinade is a fast-fix way of producing an intriguing appetizer that is flavorful, yet not laden with fat or calories.