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Tender, juicy chicken threaded onto skewers, kissed by Caribbean sunshine, and infused with the bold warmth of curry. My Afro-Caribbean chicken kabobs are a flavor journey you’ll want to take again and again! This recipe brings together the vibrant spices of the islands with the soul-satisfying comfort of a backyard grill.

Curry has a long and cherished history in Caribbean kitchens, shaped by African, Indian, and island influences, each culture leaving its own mark on the seasoning blends and cooking styles we enjoy today. These kabobs celebrate that rich heritage, marinated with aromatic curry, garlic, and herbs, then grilled until smoky, golden, and irresistible.

Sweet and spicy chicken kabobs

What sets these curry Afro-Caribbean chicken kabobs apart is the balance of bold and unexpected flavors. Sweet, juicy mango brings a tropical brightness that pairs beautifully with the savory heat of sriracha, creating an unforgettable bite that’s both refreshing and fiery. Each skewer is layered with flavor, making every mouthful a little island adventure!

Best of all, this recipe proves that you don’t need anything fancy to enjoy gourmet flavor. With ingredients you can find at any grocery store, these kabobs come together easily, whether you’re grilling outdoors in the sunshine or cooking indoors for a cozy meal. The result is a dish that feels both exotic and approachable, perfect for impressing guests or treating yourself to something special.

What’s in this recipe?

The skewers start with a simple yet vibrant trio: chicken breast, mango, and bell pepper. Tender chicken breast makes the perfect canvas for soaking up all the bold flavors of the marinade. Sweet mango adds a juicy, tropical burst that balances the spice with natural caramelized notes as it cooks. Bright, crisp bell peppers not only bring color to the skewers but also add a subtle crunch and freshness that ties everything together.

The marinade is where the magic happens, layering flavors from all corners of the Caribbean and beyond! Soy sauce and fish sauce create a salty, umami depth, while garlic and ginger provide a fragrant base. Curry powder and red curry paste infuse warmth and spice, balanced by the sweetness of brown sugar and the tang of fresh lime juice. Sriracha and red pepper flakes kick up the heat, while cilantro adds a fresh herbal finish. A drizzle of olive oil helps the marinade cling to the chicken, ensuring every bite is juicy, bold, and bursting with flavor.

How to prep the kabobs

To prep the kabobs, start by cutting the chicken breast into evenly sized chunks, about 1-inch thick. Keeping the pieces uniform ensures they cook at the same rate and stay juicy. Next, slice the bell peppers into square-like chunks and peel and cube the mango into bite-sized pieces. Aim for pieces similar in size to the chicken so the skewers cook evenly and look balanced when assembled.

If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the ingredients onto them. This prevents them from burning or breaking apart on the grill. For metal skewers, a quick wipe with a paper towel dipped in olive oil will help keep the chicken and veggies from sticking, making it easier to slide them off after cooking. Once everything is prepped, simply alternate the chicken, mango, and bell pepper on the skewers for colorful, flavor-packed kabobs ready for the grill.

How to make curry chicken kabobs on the grill

Perfect as a party starter, a main dish with rice or plantains, or a tropical twist for your weeknight menu, these kabobs prove that a skewer can hold much more than chicken. It can hold centuries of flavor, tradition, and joy!

Soak the wooden skewers or brush metal skewers with olive oil.
Chop the chicken and vegetables.
Prepare the marinade with mango purée, season the chicken, and coat it with the mixture.
Thread the marinated chicken, mango, and bell peppers onto the skewers and grill, then serve and savor!

What to serve with curry chicken kabobs

One of the most popular sides to serve with these kabobs is a refreshing pineapple coleslaw salad. Its sweet and tangy crunch pairs beautifully with the smoky, spicy flavors of the chicken and mango, making it a versatile companion to almost any dish.

For an extra layer of freshness, add sliced cucumbers just before serving. Their crisp, cooling bite balances the bold spices from the kabob marinade and mango mixture, ensuring the flavors stay vibrant and never overwhelming.

Afro-Caribbean Curry Chicken Kabobs

My Afro-Caribbean curry chicken kabobs feature sweet mango, spicy sriracha, and smoky grilled flavors. Delicious and easy to make for a tropical twist on dinner!

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Prep Time: 20

Cook Time: 15

Marinating Time: 1

Total Time: 1 35

Course: Main Course

Cuisine: Caribbean, Grilled Recipes

Servings:

Calories: 224kcal

Author: Shaunda Necole

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.

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