Devilled Chicken Kebabs


1 1/4 kg chicken thigh fillets


1 Tablespoon caster sugar

1 Teaspoon ground giner

1 Teaspoon hot english mustard

2 Tablespoons tomato sauce

1 Tablespoon worcestershire sauce

1 Tablespoon ligh soy sauce

4 drops tabasco sauce

1 Teaspoon cracked black peppercorns

1/2 Teaspoon curry powder

1 1/2 Tablespoons Sweet Chilli Sauce

1 Tablespoon Plum Sauce

2 cloves garlic, crushed

2 Tablespoons water

Tomato Salsa:

1 red spanish onion, finely chopped

1 Tablespoon malt vinegar

2 tomatoes, seeded and chopped

1/4 Teaspoon caster sugar

1/4 cup oil

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Cut chicken into strips, thread onto 16 skewers.

Combine with marinade in shallow dish, cover, refrigerate for 1 hour.

Cook kebabs on heated barbecue hotplate until browned and cooked through, turning occasionally. Brush with extra marinade while cooking.

Serve hot kebabs with tomato salsa.

Marinade: Combine all ingredients in bowl.

Tomato Salsa: Combine all ingredients in bowl.

Serves 8 (2 kebabs each)

Devilled Chicken Kebabs