Spicy Chicken Skewers

Chicken skewers or chicken kebabs have been one of our go-to meals lately. They are super fast to prep and to cook, there’s very little cleanup, and you can mix up the flavors really easily so you don’t get bored. This spicy chicken rub has Indian inspirations and I think you’ll dig it.

chicken skewers

Serve these with a simple salad and some of this marvelous Creamy Hatch chile sauce or some store-bought mango chutney.

Chicken Skewers Video

Chicken Skewers Recipe

[easyrecipe id=”8578″ n=”0″]


  1. Looks good Hilah! The Latin Jazz music to grill by was a kick also!

  2. i thought that the cinnamon was interesting. I am into all things chicken, and this is a great way to prepare and serve it. you’re wonderful hilah!

  3. This recipe looks awesome! And guess what, I have chicken breasts, red bell pepper, mushrooms, and zucchini sitting in my fridge right now that I was going to use for something else this week! I have another marinade recipe that I usually use for those three veggies that is really good but I think I will try this for something different this week. We don’t have a grill but I have always done them under my broiler with great success. When I do kebabs like this, I usually serve them with some saffron rice — steep a pinch of crushed saffron in about 1/4 cup hot water, then add that to an additional 1 1/4 cup of water (or chicken or vegetable stock) and 1 cup rinsed jasmine rice and about a tablespoon of coconut oil and cook in a rice cooker or on the stove per usual. Makes a fantastic easy meal.

  4. Gahh, the whole cumin and turmeric?!? This teachuh in South Korea is super jelly! Hoping to grab some of these ingredients when I visit Stateside soon. You look fab lady. Super cute baby bump, and your upper lady lumps look hella fab. Sorry if that was inappropriate! Congrats on the new pad, and the baking bebe! You are awesome, and know that you have a big, longtime fan here in the ROK! Hearts and smiley faces …

  5. I couldn’t follow the recipe all the way because I was missing ingredients, but I still felt the need to comment. I wouldn’t have made this if I hadn’t come across your recipe in the first place. So thank you!

    My tongue is still burning. Not your fault of course. I have a tendency to overload on spices…especially with chicken (and I might have used chili powder instead of paprika). Nose was running, and of course I continued to eat the chicken. Couldn’t stop!

    I didn’t have mushrooms or bell peppers. But I always have the spices you mentioned in my home…wouldn’t be an Indian household without them! I also added clove powder to the spice rub and I sprinkled lemon juice on the chicken.

    Thanks again! I’ll be making it again tomorrow.

    • Hi Amy!
      Your addition of clove and lemon juice sounds really great. I think there isn’t a vegetable that this spice mix wouldn’t complement, so use whatever you have on hand is my advice!

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