Chicken Skewers with Coconut Milk


  • 400ml Kara Classic UHT Coconut Milk
  • 200ml lemon juice
  • 4 tablespoon soy sauce
  • Olive oil
  • 4 tbsp brown sugar
  • 1 pinch of ginger powder
  • 1 pinch of turmeric powder
  • 1 pinch of curry powder
  • Salt and pepper (to taste)
  • 800g chicken breast (cut into medium-size cubes)
  • 4 tomatoes (cut into medium-size cubes)
  • A few chopped coriander leaves


  1. Add Kara Classic UHT Coconut Milk, lemon juice, soy sauce and a tablespoon of olive oil in a bowl. Then add brown sugar, ginger powder, turmeric powder, curry powder, salt, and pepper. Mix well.
  2. Marinade the chicken with the mixture.
  3. Cover with plastic film and refrigerate for at least an hour (the longer the marinating time, the tastier the chicken will be).
  4. Preheat the oven to 200°C.
  5. Distribute the chicken and tomato cubes, alternating between them on the skewers.
  6. Place the skewers on aluminium foil, drizzle with olive oil and cook for 20 to 25 minutes, turning them regularly so that the meat cooks evenly.
  7. Once cooked, decorate the skewers with chopped coriander leaves.
  8. The balance sauce for marinade can be used as sauce for the chicken skewers.

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