Caribbean coconut chicken kebabs

    4 hours 30 min

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

    19 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    Delicious! Followed the recipe to a "T" and wouldn't change a thing. We served ours with long grain rice and an ice cold Bud Light Lime! Yum!  -  06 Apr 2016  (Review from Allrecipes US | Canada)


    Too much lemon juice-really tart.  -  16 Aug 2018  (Review from Allrecipes US | Canada)


    Nice flavor  -  24 Jun 2018  (Review from Allrecipes US | Canada)