BBQ Butter Chicken Kebabs

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Mix in a little India


Heat Level

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At the rate these kebabs disappear you won’t need a plate. Enjoy them as part of a backyard buffet or make them the star attraction.


  • 2 large chicken breasts, chopped into large cubes
  • 16 cherry tomatoes
  • 1 green pepper, chopped into large squares
  • 5 tbsp of Patak’s Butter Chicken Curry Paste
  • 5 tbsp of plain Greek yogurt
  • Skewers


  1. In a frying pan over medium heat, cook the paste with 2 Tbsp water for a few minutes to release the flavour. Let Butter Chicken Curry Paste cool.
  2. In a large freezer bag, combine the cooked Butter Chicken Curry Paste with the plain Greek yogurt, then add the cubed chicken.
  3. Let marinate in the fridge for at least 1 hour and up to 24 hours, prior to cooking.
  4. When ready to cook, skewer the vegetables and chicken in any desired order, then brush the kebabs with any remaining paste marinade
  5. Place on barbecue at medium-high heat turning occasionally
  6. Ensure chicken is cooked to at least 74°C internally and serve