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Indian-Spiced Chicken Kebabs with Coriander-Mint Chutney

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These vibrant Indian-spiced chicken kebabs are a fantastic choice for anyone looking for a fresh, protein-rich meal that does not compromise on flavour. By marinating lean chicken breast in a blend of aromatic tikka paste, ginger and cooling yogurt, the meat remains incredibly tender and succulent during cooking. The star of the dish is the homemade coriander-mint chutney, which provides a zesty, herbaceous lift that perfectly balances the subtle heat of the spices.

As a diabetes-friendly recipe, this dish focuses on high-quality protein and fresh vegetables rather than heavy sauces or refined carbohydrates. Serving the skewers over a crisp bed of butter lettuce and cucumber makes for a light, refreshing dinner that is as nutritious as it is colourful. It is an ideal option for healthy midweek entertaining or a simple family supper that feels like a special treat.

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Ingredients for Indian-Spiced Chicken Kebabs with Coriander-Mint Chutney

  • 1/2 cup (packed) fresh mint leaves

  • 1/2 cup (packed) fresh coriander

  • 1 tablespoon fresh lemon juice

  • 2 1/2 teaspoons minced fresh ginger

  • 1 jalapeño chilli, seeded, minced

  • 2 tablespoons (or more) plain yoghurt

  • 120ml plain yoghurt

  • 45ml tikka paste or mild curry paste (such as Patak's)

  • 1 tablespoon olive oil

  • 2 garlic cloves, minced

  • 2 teaspoons minced fresh ginger

  • 1/4 teaspoons cayenne pepper

  • 675g skinless boneless chicken breasts, cut into 2-inch cubes

  • 24 (about) 6-inch bamboo skewers, soaked 30 minutes in water

  • Butter lettuce leaves

  • 1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise

  • 2 limes, cut into wedges

How to make Indian-Spiced Chicken Kebabs with Coriander-Mint Chutney

Blend first 5 ingredients and 2 tablespoons yoghurt in blender or processor. Blend in more yoghurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)

Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.

Preheat grill. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Grill chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Coriander-Mint Chutney.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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