Nutritional Info

Nutrition Facts

Serving Size 1 (121g)

Calories 269
Calories from Fat 131 (49%)
Amount Per Serving %DIV
Total Fat 14.5g 22%
Saturated Fat 3.5g 18%
Monounsaturated Fat 6.3g
Polyunsaturated Fat 4.7g
Trans Fat 0.0g
Cholesterol 41.3mg 14%
Sodium 667.5mg 29%
Potassium 209.8mg 4%
Total Carbohydrate 16.2g 5%
Dietary Fiber 1.5g 6%
Sugars 1.7g
Protein 12.9g 26%

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Recipe Description
Thes kabobs take a little time but the chicken simply melts in your mouth. Something that you should try as guaranteed crowd pleaser.
Prep time
3 hr 10 min
Cook time
13 min
Ready In
3 hr 23 min


Serves Tool

Serves To:USMetric
3   skinless, boneless chicken breasts, cut into cubes
1   lime, juiced
1   inch piece ginger, peeled and chopped
1   fresh red chili, seeded and sliced
2 Tablespoon(T)  vegetable or peanut oil
1   onion, sliced
2 Clove(clv)  garlic, chopped
1   eggplant, cut into chunks
2   zucchini, cut into thick slices
1   red bell pepper, seeded and cut into squares
2 Tablespoon(T)  thai red curry paste
2 Tablespoon(T)  thai soy sauce
1 Teaspoon(t)  jaggery or soft light brown sugar


Put the chicken cubes in a shallow dish. Mix the lime, ginger, and chili together and pour over the chicken pieces. Stir gently to coat. Cover and let chill for at least 3 hours to marinate. Thread the chicken pieces onto soaked wooden skewers and cook under a hot broiler for 3 to 4 minutes, turning often, until cooked through. Meanwhile, heat the oil in a wok or large skillet and saute the onion and garlic for 1 to 2 minutes, until softened but not browned. Add the eggplant, zucchini, and bell pepper and cook for 3 to 4 minutes, until cooked but still firm. Add the curry paste, soy sauce, and sugar, and cook for 1 minute. Serve the vegetables and kabobs hot with boiled rice, stirred through with chopped cilantro.

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