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  • Prep
    40 min
  • Total
    50 min (+ overnight refrigeration)
  • Serving

Marinated Chicken Kebabs with Mango Chutney


  • 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