Chicken Kebabs with Asian Spice Paste - 2 Guiding Stars
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A moist spice rub acts as a thick marinade in this recipe to produce deeply flavorful, moist chicken that can be readily served with your favorite vegetable dishes.


Spice Paste:

  • 1 shallot, minced
  • 2 tsp. minced garlic
  • 2 tsp. minced jalapeño chile
  • 1 Tbsp. minced fresh ginger
  • 1 tsp. coriander
  • 1 Tbsp. lemon zest
  • 1 Tbsp. lemon juice
  • 1 Tbsp. sesame oil
  • 2 Tbsp. vegetable oil
  • ½ tsp. salt
  • ½ tsp. pepper


  • 1½ lbs. boneless, skinless chicken breasts, cubed


  1. Soak bamboo skewers in cold water for at least 10 minutes.
  2. Mash the spice paste ingredients using mortar and pestle or blender to form a wet paste.
  3. Place chicken on skewers and rub with paste, coating evenly. Place in a covered dish in the refrigerator and marinate (2-12 hours).
  4. Place oven rack in the top position and heat broiler to high. Place chicken on a baking sheet and cook until no longer pink in the center, turning once halfway through cooking (8-10 minutes).
Nutritional analysis per serving: Calories 205; Total Fat 10g (13% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 83mg (28% DV); Sodium 245mg (11% DV); Total Carbohydrate 2g (1% DV); Dietary Fiber 0.5g (4% DV); Total Sugars 1g; Includes 0g Added Sugars (0% DV); Protein 26g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 8% DV; Niacin 100% DV; Vitamin B6 60% DV; Selenium 45% DV.
Recipe by Guiding Stars at
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