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Chicken Skewers Recipe | Easy Chicken Kebab

This Chicken Skewers Recipe is a new spin on my Spiced Chicken Kebabs Recipe that I’ve shared previously. Probably an Asian/Chinese-style one as I had used honey, oyster sauce and fish sauce to marinate the meat.

Opted for chicken leg meat with skin-on (look at that caramelised skin!) and introduced extra vegetables to give that crunch and colour so the skewers wouldn’t look that dull and boring. ? Of course, it’s always good to eat more veggies too. ?

This Chicken Skewers Recipe can be prepared the night before and can be made ready within half an hour so it’s definitely a hassle-free weeknight dinner recipe for busy cooks. Plus it’s fun to eat on sticks – something that the whole family especially kids would enjoy.

If you’re planning for a BBQ, these skewers would cook perfectly over a grill with that added smokiness though they can be easily prepared over the stovetop and/or in the oven too.

Chicken Skewers Recipe

I served these chicken skewers with Greek Yogurt and Kimchi Pasta. The combination was just delicious. Appetising pasta. Sweet, savoury, moist and succulent chicken on sticks. Hmmm. Yum.

This recipe makes 8 skewers that are good for 3-4 persons. If possible, try to cut the chicken leg meat into 24 bite-sized pieces (est. 3 pieces per stick). Make sure the vegetables are cut around the same size/width too so when you thread the ingredients on the sticks, the skewers will look neat. Enjoy this Chicken Skewers Recipe!

COOKING TIP: 

Don’t forget to soak the bamboo sticks in water first to prevent them from burning in the oven or over the grill.

Chicken Skewers Recipe
3-4
  • 600g boneless chicken leg meat, cut into bite-sized cubes
  • large-sized red onion, peeled & cut into wedges
  • medium-sized green bell pepper, cut into bite-sized wedges
  • medium-sized yellow bell pepper, cut into bite-sized wedges
  • 8 cherry tomatoes
  • 8 bamboo skewer/satay sticks (soaked in water for at least 2 hours)
Marinade:
  • 3 tbsp honey
  • 3 tbsp oyster sauce
  • 2 tsp fish sauce
Marinate the chicken pieces and chill in fridge for at least 2 hours or overnight.
Thread the chicken onto the skewer sticks and alternate with the bell peppers and onion slices. Top off each stick with a cherry tomato.
Preheat oven at 190 deg C on grill mode with fan.
Heat a griddle pan on high heat and lightly grease with cooking spray.
Transfer the skewers onto the pan to sear the exterior. Reserve the remaining marinade. Flip the skewers regularly to ensure all sides are seared evenly.
Line a baking tray with aluminium foil and lightly grease with cooking spray.
Remove the skewers from the pan and transfer onto the baking tray. Pour the balance marinade over the skewers and insert into the highest shelf of the oven. Broil for about 13-15 minutes till edges are slightly charred.
Serve with sides of your choice.

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