Food / 12 April, 2017 / My Baba

Chicken, Mango and Mint Kebabs for a BBQ Easter Weekend!

Preparation Time 10 minutes, plus 1-2 hours marinating

Cooking time 10 minutes

Serves 4


  • 4 skinless, boneless chicken breasts,
  • cut into bite-size pieces
  • 1 ripe mango
  • lime wedges and mint sprigs, to serve

Lime and Mint Merinade

  • juice of 2 limes
  • 4 tbsp olive oil
  • 2 tbsp chopped mint leaves
  • 1 tsp soft brown sugar
  • sea salt and freshly ground black pepper


Put the chicken in a non-metallic bowl.

Mix together the marinade ingredients. Pour over the chicken and stir gently to ensure that it is evenly coated. Cover and leave in a cool place for 1-2 hours.

Meanwhile, peel the mango and cut the flesh into the same-sized pieces as the chicken.

Lift the chicken from the bowl (reserve any remaining marinade) and thread alternately with the mango onto four skewers. Brush with the remaining marinade and cook on an oiled grill for about 10 minutes until golden and cooked through, turning 2-3 times. Serve the kebabs with lime wedges and mint sprigs.

Recipe extracted from I Love My Barbecue © Hilaire Walden, 2017 published by Nourish Books, London Paperback

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