Best Thai Spiced Chicken Kabobs Recipes

GRILLED THAI CHICKEN KABOB SKEWERS

Steps:

• Add all of the ingredients (except the chicken) to a blender with 1 tablespoon water. Blend until smooth.
• To a bowl with a lid or a ziptop bag, add the chicken. Pour over ½ of the marinade and mix well to coat all of the chicken. Refrigerate for 1 hour.
• Thread the chicken onto 4 skewers.
• Preheat barbecue or indoor grill pan on medium high heat.
• Grill the skewers for about 8 minutes. They will be ready to turn when they no longer stick to the grill and they have grill marks. Separate some of the marinade to a separate bowl. Turn, baste with the marinade and grill for 5 minutes or so on the other side until slightly charred and they no longer stick.
• Discard any unused sauce. Do not consume any sauce that has come into contact with raw meat.

SPICED BEEF AND CHICKEN KABOBS WITH CUCUMBER YOGURT

Steps:

• For the yogurt sauce: Stir together the yogurt, mint, lemon juice and cucumbers. Add salt to taste. Refrigerate while the meat marinates. (The sauce can be made up to 1 day ahead.)
• For the kabobs: Mix the yogurt, cilantro, coriander, cumin, turmeric, allspice, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Add the beef and chicken (you can separate them into 2 bowls if you prefer) and toss to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 3 hours.
• Prepare a grill for cooking over medium-high heat.
• Toss the peppers and onions with the remaining 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper to taste.
• Thread the chicken and beef onto separate skewers (about 5 pieces of meat per skewer), threading a piece of onion between each piece of meat--for even cooking, avoid overcrowding the skewers. Use 2 skewers to thread the peppers, to make them easier to turn. (Make 4 double skewers with 3 peppers each.)
• Grill the kabobs, turning occasionally, until lightly charred on the outside and cooked through, 6 to 7 minutes for the beef (medium-rare), 10 to 12 minutes for the chicken, and about 12 minutes for the vegetables.
• Serve the kabobs with lemon wedges and the yogurt sauce on the side.

EASY THAI CHICKEN SKEWERS

Steps:

• If using wooden skewers, soak in water for at least 30 minutes.
• Mix all marinade ingredients together.
• Cut chicken into 1-inch cubes or strips and thread onto skewers. (Alternatively, you can marinate the chicken first and thread onto skewers just before grilling.)
• Put chicken pieces in a shallow dish, pour marinade over top and turn chicken pieces to make sure all are coated or submerged. Let marinate for at least an hour in the refrigerator
• Grill over medium heat, turning after 7 minutes. Grill on the other side until chicken is no longer pink and the internal temperature of the thickest parts registers 165°F.
• Add a squeeze of lime and serve with lime quarters. Delicious over Never-Fail Thai Coconut Rice.

THAI-STYLE CHICKEN SKEWERS

Steps:

• Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick.
• Lay a piece of chicken smooth-side down on the work surface. Spread 1/2 teaspoon of the chile paste over the surface and season with salt and pepper, to taste. Trim and halve the scallions lengthwise. Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends. Top with 2 or 3 pieces of the red and yellow peppers. Roll the chicken around the vegetables into a tight cylinder. Thread a wooden skewer through the seam of the roll to seal. Repeat with the remaining chicken and vegetables to make 4 rolls. These can be made up to 24 hours ahead and refrigerated.
• Preheat the oven to 425 degrees F.
• Heat the oil in an oven-proof nonstick skillet over high heat. Season the rolls with salt and pepper, to taste. Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes. Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more. Meanwhile, make the sauce. Combine the lime juice, fish sauce, water, chile paste, honey, mint and coriander in a small bowl and set aside.
• To serve: Carefully remove the skewers, taking care to keep the rolls intact. Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers. Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce.

SPICY PEANUT CHICKEN KABOBS

Steps:

• In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce., Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. , Grill chicken, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with reserved sauce before serving.

SPICY THAI CHICKEN

Steps:

• Mix all ingredients in a zip log bag or bowl.
• Remove excess fat from chicken and add to bowl.
• Add chicken to bowl/bag and let marinate for 1 hour.
• Place saute pan on med/high heat and wait until hot.
• Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
• Cook until chicken is cooked and sauce turns a darker color.
• Remove cooked chicken and repeat from step 4/5 until all done.