If you’re looking for a crowd-pleasing backyard dish, Joe Thomas is here to show you how to make his grilled curry chicken and veggie kabobs.
Long regarded as one of the sportfishing and hunting industries’ most respected competitors and personalities, Thomas also has a passion for cooking outside—primarily over the campfire or on a propane/charcoal grill.
In this video, Thomas reveals one of his favorite recipes—honey curry chicken kabobs and sliced grilled sweet potatoes. It’s the one he pulls out when, “my boys are coming over” and he’s looking to impress them. “It’s the bomb now,” he says, adding, “It takes a little bit more prep than hamburgers and hot dogs, but, is worth it.”
Chicken and Veggie Kabobs Cooking Steps:
- To start, cut several boneless, skinless chicken breasts into 1- to 2-inch cubes.
- Create marinade by combing butter, honey, mustard, curry powder, and salt in a bowl, then soak the chicken in it for sveral hours.
- Next, gather an assortment of your favorite vegetables. (Thomas opts for white mushrooms, zucchini and cherry tomatoes.) Prep both for the skewers by trimming the mushroom ends and chunking the zucchini.
- Then, cut the sweet potatoes into half-inch rounds and place in a bowl. Toss the rounds in a mixture of olive oil, pepper, garlic salt and smoked paprika. For extra pizzazz, top them off with a sprinkle of rosemary
- Now, it’s time to build either wooden or metal kabob skewers. (A lot of people like the smoky taste wooden skewers create, although Thomas says the metal ones work just fine, too.)
- When building the kabobs, rotate between chicken and vegetables on the skewers (or vice versa).
- Before finishing the kabobs, preheat the grill to a medium.
- Once it’s time to cook, begin by placing the sweet potato slices on the grill just like you would hamburgers. You’ll want to cook them before the kabobs, since they typically take a little bit longer—depending on how you like them. (Thomas prefers his cooked pretty well, and says the darker they get, the softer they’ll be.)
- Next, place the kabobs on the grill (making sure to not let them cook too fast).
- Finally, coat each side of the kabobs with one or two more applications of honey curry sauce as they cook. (Although Thomas doesn’t like to flip the skewers too many times, he emphasizes getting sauce on all sides of the skewers.) When the chicken is opaque, it’s done.
Now, it’s your turn to cook—and eat—them! Thomas remarks, “I mean, if a guy like me can do it, it’s got to be easy! And, it’ll impress even your foodie friends. I promise you, they’ll like this savory backyard dish.”