Mango Siracha Chicken Kebab

When I think of kebabs I always think healthy.  Cause I picture layers of veggies mixed in with meat on a stick.  What's not to love about that! This spin on an old favorite will send your taste buds soaring sky high as the fruity flavor of the mango, the spice of the Siracha and the zest from the vinegar and ginger help transform this glaze into a wonderful Asian style chicken kebab.  Layer all your favorite veggies that you can think of. Don't let your imagination run short on you.


  • 1 Tbsp. Grated Ginger
  • 1 Tbsp. Soy Sauce
  • 1/4 c. Siracha
  • 2 Tbls. Brown Sugar
  • 2 Tbls. Seasoned Rice Vinegar 
  • 1 Tbsp. Olive Oil
  • 1 Fresh Mango or 4 oz. Mango Jam/Frozen Mango (remember the fresher the better but we are beating it down to a pulp so it's open)
  • 1 tsp. Curry Powder
  • 1 Green Pepper
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Zucinni
  • 2 Onions
  • 3-4 Chicken breasts
Note:  Chop veggies into about 1 1/2" x 1 1/2" squares.  A little smaller or bigger depending what what you're going for. Same with the chicken.  Keep then to 1/4" thick and 1" - 1 1/2" squares. 

First we'll set the oven to 375 degrees and once it is preheated we will throw the chicken breasts in there for 25-30 min. or till they are fully cooked.  You could also boil them if you'd rather them to stay white and juicer.  This is all about preference when it comes to preparing your chicken.

While we are waiting for the chicken to cook we will make the sauce. Start by peeling the mango and taking it off the seed.  It's okay if it's not perfect we're going to pulverize it any ways. Just remove as much of the fruit as you can and add it to a bowl or mortar and pestle (if you went with jam or frozen mango all this is done for you).

Now take a potato smasher, or spoon, or your mortar and pestle and go to town.  Turning your mango into pulp.  After you are done, place the pulverized mango in a large bowl and add the ginger, soy sauce, Siracha, brown sugar, rice vinegar, olive oil, and curry powder.  stir until well blended.  You could also use the food process at this point. and pulse it till it's smooth.

Set your sauce aside and grab a cutting board and your veggies.  Chop your veggies into roughly 1 1/2" squares. Cut the zucinni into dimes leaving them about 1/4" thick.

When the chicken is done you're going to chop the chicken about 1/4" thick and 1" - 1 1/2" squares.

Marinade the chicken and the veggies in the mango Siracha sauce till you are ready to place them on the sticks.

Start by placing an onion on a stick, then one of each peppers, chicken, then zicinni.  Keep this pattern up till the stick is filled up.  Leaving about an inch or so at the ends for you to manage it and so the veggies don't fall off while turning the kebabs. I place the kebabs on the flames till they have carmalized a little then I place them away from the flames either on the lower or higher rack depending on how hot the grill is.

You can also place these under a broiler if you don't have a grill.  Just remember to check them and to keep flipping till they are done. Enjoy! 


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