Indian-Spiced Chicken-Mango Kabobs With Pineapple Curry Sauce

Summer 2019

Executive chef Kevin Schwab of Timarron Country Club in Southlake, Texas, marries fruity flavors with just the right amount of heat in these juicy kabobs served with an exotic curry sauce. To amp up the chicken marinade, he makes his own Indian spice blend.

2 pounds boneless chicken breast, cut into 2-inch pieces
1 cup plain yogurt
1 clove garlic, minced
1/2 tablespoon lemon juice
3 tablespoons Indian Spice (recipe follows)
1 teaspoon red or yellow curry paste
6 wooden skewers (10 inches long)
2 mangoes, peeled and cut into 2-inch cubes
2 tablespoons coconut oil
Pineapple Curry Sauce (recipe follows)

Place the chicken pieces in a baking dish. In a large bowl, combine the yogurt, garlic, lemon juice, Indian Spice, and curry paste, and mix well. Coat the chicken pieces evenly with this mixture. Cover the dish and refrigerate for 4 hours.

Remove the dish from the refrigerator and let it sit for 30 minutes or until room temperature. Soak wooden skewers in water for 30 minutes. Alternately thread the chicken and mango pieces onto skewers. Discard the marinade.

Heat a grill or a large grill pan to medium-high heat and add the coconut oil. Once oil starts smoking slightly, add the kabobs and cook evenly for 4 or 5 minutes per side. Once the internal temperature of the chicken is 165 degrees, remove the kabobs and place onto a serving dish. Serve with Pineapple Curry Sauce.

Yield: 6 servings


1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon white pepper
1/2 teaspoon tandoori spice
1/2 teaspoon dried oregano

In a small bowl, mix all ingredients. Store in an airtight container.


2 teaspoons Thai red curry paste
1/2 fresh pineapple, peeled and diced
1 pinch ground ginger
1 teaspoon white sugar

Place all ingredients in a medium saucepan and cook on medium heat until boiling and slightly thickened. Remove from heat. Cool slightly and blend the mixture in a food processor.

CHEF’S TIP: “Don’t overcrowd ingredients on your skewer so that everything cooks evenly, and place heavier ingredients on the ends of skewers so nothing falls off.” — Executive chef Kevin Schwab, Timarron Country Club, Southlake, Texas.

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