Spicy Madras Chicken Skewers

If using bamboo skewers, make sure to soak them in water for at least an hour to prevent burning.


  • 2 Skinless, boneless chicken breasts, cubed
  • 1 large red bell pepper, seeded, cored and cut into chunks
  • 1 medium red onion, cut into cubes
  • 2 tablespoons Spicy Madras Dip Mix
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice


  1. Combine oil, lemon juice, and spicy Madras Dip mix in a bowl.
  2. Mix well. Add chicken, stir to coat, cover and refrigerate for about 30 minutes.
  3. Place a piece of pepper and onion at the bottom of the skewer, then thread 6 to 8 chicken cubes and again add pepper and onion.
  4. Grill over medum heat for 3 minutes per side or until chicken is no longer pink inside.
  5. Serve with Naan Bread and yogurt.
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