Servings: 8
Calories: 224kcal
Equipment
- 8-10 wooden or metal skewers
- blender to make the mango purée
- grill
Ingredients
Ingredients for the marinade
- 1 mango to yield ¼ cup of mango purée
- ¼ cup soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 teaspoon curry powder
- 1 teaspoon sriracha sauce
- ½ teaspoon Thai red curry paste
- 1 lime juiced
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes optional
- 2 tablespoons cilantro optional, chopped to garnish
Ingredients for the chicken kabobs
- 2 pounds chicken breast
- 2 tablespoons all-purpose seasoning or poultry seasoning
- 2 mangos
- 2 bell peppers two different color bell peppers preferred
Instructions
- If you’re using wooden skewers, soak them in water for at least 30 minutes. For metal skewers, wipe them down with a paper towel dipped in olive oil.
- Peel and chop a mango, then use a blender to purée the mango and set aside the purée.
- In a medium-size bowl, combine all the ingredients for the marinade and stir: mango purée, soy sauce, fish sauce, ginger, garlic, curry powder, sriracha sauce, red curry paste, lime juice, brown sugar, olive oil, and red pepper flakes.
- Reserve and set aside about ½ a cup of the marinade for dipping the finished grilled kabobs.
- Next, cut the chicken breast into evenly sized chunks, about 1 inch thick, keeping the pieces uniform.
- Season the chicken with the all-purpose seasoning, then, place the cut chicken in a large sealed bag or an airtight container.
- Pour the marinade over the chicken inside the bag or container.
- Shake the bag, or use a basting brush to coat the chicken evenly.
- Place the marinated chicken in the refrigerator for at least 1 hour or overnight.
- Slice the bell peppers into square-like chunks, peel, and cube the two mangos into bite-sized pieces.
- Thread pieces of marinated chicken, bell pepper, and mango onto each skewer. You should be able to fit about 4 pieces of chicken per skewer to yield about 8 kabobs.
- Preheat the grill to medium-high heat and spray it with non-stick cooking spray.
- Place the kabobs directly on the grill and cook for 5-7 minutes on each side, or until the chicken is fully cooked through and the vegetables have grill marks. Adjust your grill temperature as needed.
- Garnish with fresh chopped cilantro and a squeeze of lime juice, then serve and enjoy with the set-aside reserve of sauce for dipping.
Video
Nutrition
Calories: 224kcal | Carbohydrates: 18g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 841mg | Potassium: 701mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1944IU | Vitamin C: 74mg | Calcium: 31mg | Iron: 1mg
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