Skip to Content
  • Prep
    40 minutes + overnight refrigeration
  • Cook
    10 minutes
  • Ready in
    50 minutes

Marinated Chicken Kebabs with Mango Chutney


Serves 4
750 g (1 1/2 lb) skinless, boneless chicken thighs, in cubes
125 mL (1/2 cup) Dairyland stirred plain yogurt
10 mL (2 tsp) vegetable oil
1 garlic clove, chopped
5 mL (1 tsp) coriander seeds, crushed
2.5 mL (1/2 tsp) ground cumin
1/2 mango, diced
2 meyer lemons (or regular lemons), peel and pith removed, diced
125 mL (1/2 cup) cucumber, peeled, seeded and diced
1 pinch hot pepper flakes
to taste salt


1 Place the chicken in a large dish. In a blender, combine all the ingredients for the marinade. Pour over the chicken and toss well to coat. Cover with plastic wrap and refrigerate overnight.
2 In a large bowl, combine all the ingredients for the chutney and set aside.
3 Remove the chicken from the refrigerator 1 hour before cooking. Thread the meat onto 8 skewers.
4 Preheat barbecue to high.
5 Place the skewers on the grill and cook about 4 minutes on each side until the meat is fully cooked. Discard any marinade that was in contact with the raw chicken.
6 Serve with the mango-lemon chutney.

Dairlyland products in the recipe