These skewers are colourful, easy to prep ahead and always look great on the BBQ. A mild curry powder and chicken seasoning gives the chicken plenty of flavour without being too hot, and the lemon chunks soften and char as they cook.
In some of my photos you'll see skewers of beef meatballs with veg too. That's a separate recipe, coming soon.
Ingredients
- 500g raw chicken, cut into cubes
- 5 tablespoons olive oil
- ¼ jar chicken seasoning
- ¼ jar mild curry powder
- 1 large onion
- 2 lemons
- 2 red peppers
- 200g mushrooms
- 10 skewer sticks
Serves: 4–5 people with salad and coleslaw.
You'll also need: a large bowl, a sharp knife and chopping board, and disposable gloves (optional).
Method
- Put the olive oil, chicken seasoning and curry powder in a large bowl and mix.
- Cut the onion, lemons, peppers and mushrooms into large chunks, about the same size as the chicken cubes.
- Add the chicken and veg to the bowl and cover them in the mix. You might want disposable gloves on for this.
- Fill the skewers with chicken and veg, leaving an inch or two at the end to hold.
- Cook on the BBQ for 5–10 minutes on each side, depending on the heat.
Tips
- Check the chicken is cooked through: no pink meat in the middle of the thickest piece, and clear juices. With a meat thermometer, look for 75°C.
- Use two zones if your BBQ allows: brown the skewers over the hot side, then move them to the cooler side to finish without burning.
- Wooden skewers: soaking them in water for 20–30 minutes first helps stop them burning.
- Prep ahead: make the skewers in the morning and keep them covered in the fridge until the BBQ is ready.
Handy kit
Reusable metal skewers Meat thermometers BBQ tongs
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Serve with my garlic prawn skewers as a starter, or alongside my easy marinated BBQ chicken.
Home cook and keen DIYer, cooking for family and friends on the deck I built. More about me.