Barbecued Curried Chicken and Mushroom Kebabs

    Barbecued Curried Chicken and Mushroom Kebabs

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    About this recipe: These kebabs are lightly spiced with curry and are highly flavoursome. Try these the next time you start up your barbecue, to break away from the traditional bangers and burgers.

    Makes: 4 

    • 125ml light mayonnaise
    • 1 teaspoon finely chopped garlic
    • 1/2 teaspoon curry powder
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon ground ginger
    • 675g skinless, boneless chicken breast fillets, cubed
    • 190g uncooked white rice
    • 475ml water
    • 225g mushrooms, sliced
    • 1 tomato, diced
    • 3 spring onions, chopped
    • 8 skewers

    Prep:15min  ›  Cook:30min  ›  Extra time:2hr marinating  ›  Ready in:2hr45min 

    1. In a large, shallow dish, mix the mayonnaise, garlic, curry powder, chilli powder and ginger. Place the chicken in the mixture and stir to coat. Cover and refrigerate for 2 to 4 hours.
    2. Preheat the barbecue for medium-high heat.
    3. Discard marinade and thread chicken pieces and mushrooms onto skewers. In a saucepan, bring the rice and water to the boil. Reduce heat to low, cover and simmer 20 minutes or until rice is tender.
    4. Lightly oil the cooking grate of the barbecue. Barbecue skewers, turning often, for 5 to 10 minutes or until chicken juices run clear.
    5. In a small bowl, toss together the tomato and onions. Serve the barbecued chicken and mushrooms over rice. Top with the onions and tomatoes.

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