Caribbean coconut chicken kebabs

Caribbean coconut chicken kebabs


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About this recipe: These barbecued chicken kebabs are marinated and basted with a spicy, coconut cream-based marinade. Great for a Caribbean themed party!


Serves: 4 

  • 240ml creamed coconut
  • 240ml lemon juice
  • 1 tablespoon chicken stock granules
  • 2 teaspoons dried marjoram
  • 1 teaspoon garlic powder
  • 1 teaspoon dried chilli flakes
  • 450g skinless, boneless chicken breass, cut into chunks
  • 1 red pepper, cut into chunks, or to taste
  • 1 onion, cut into chunks, or to taste
  • 160g fresh pineapple chunks, or to taste (optional)
  • skewers

Prep:15min  ›  Cook:15min  ›  Extra time:4hr marinating  ›  Ready in:4hr30min 

  1. Whisk creamed coconut, lemon juice, stock granules, marjoram, garlic powder and chilli flakes together in a bowl until marinade is smooth.
  2. Combine chicken, red pepper, onion and pineapple in a shallow dish and cover with 1/2 of the marinade. Cover bowl with cling film and refrigerate, 4 to 6 hours.
  3. Preheat a barbecue for medium-high heat and lightly oil the grate.
  4. Remove chicken, vegetables and pineapple from the marinade, and shake off any excess. Discard remaining marinade. Thread chicken, vegetables and pineapple onto skewers.
  5. Cook kebabs on the preheated barbecue, basting with the remaining marinade occasionally, until chicken is cooked through and the vegetables are tender, 5 to 10 minutes per side.

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