Chilli-lime chicken kebabs

    30 min

    Chicken is marinated in a mixture of olive oil, red wine vinegar, lime juice, chilli powder and paprika, then arranged on skewers and grilled on the barbecue. The kebabs will go further and look really colourful if you add chunks of pineapple or slices of courgette and peppers.

    29 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 1/2 tablespoons red wine vinegar
    • 1 lime, juiced
    • 1 teaspoon chilli powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon onion granules
    • 1/2 teaspoon garlic powder
    • cayenne pepper, to taste
    • salt and freshly ground black pepper, to taste
    • 450g skinless, boneless chicken breasts, cut into 4cm pieces
    • skewers

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Whisk together olive oil, vinegar and lime juice in a small bowl. Season with chilli powder, paprika, onion granules, garlic powder, cayenne pepper, salt and pepper. Place chicken in a shallow baking dish with marinade and stir to coat. Cover and marinate in the fridge for at least 1 hour.
    2. Preheat the barbecue for medium-high heat. Thread chicken onto skewers and discard marinade.
    3. Lightly oil the grate. Barbecue skewers until chicken is cooked through, 10 to 15 minutes.

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    Reviews & ratings
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    Reviews in English (712)


    10 stars for sure..This marinade was fabulous. The only changes were I doubled the recipe and added 3 limes opposed to two(for which I used a glass lemon juicer to get all the juice possible and the pulp), some zest from one lime and instead of garlic powder I went with a fresh clove minced and I also added in some fresh cilantro for our taste preference. Marinaded for 3 or so hours and I couldn't eat enough pieces. YUMMY! The perfect amount of lime and chili taste. Will be making often this summer. Thanks!  -  21 May 2008  (Review from Allrecipes US | Canada)


    This recipe was delicious! I followed it exactly and doubled it so I'd have enough to marinate all the veggies in. I didn't exactly taste either the chili or the lime, I just tasted that it was delicious! My husband said he could definitely taste the chili though. I wouldn't recommend marinating it longer than 4 or 5 hours though b/c I marinated for 4 and the chicken was starting to fall apart...the combination of lime juice and vinegar really breaks down the chicken quickly!  -  06 Jul 2003  (Review from Allrecipes US | Canada)


    I did not make kabobs with this; instead, I marinated 4 chicken breasts overnight in the marinade and broiled these. They were really good and tender with a nice kick to them.  -  28 Oct 2005  (Review from Allrecipes US | Canada)