Ingredients

8 bamboo skewers

1 pound chicken breast fillets, sliced

1 pound boneless, skinless chicken thighs, sliced

1 large red onion

8 chili peppers

1 tbsp gochujang paste (more to taste)

2 tbsp honey

1 tsp grated ginger

2 garlic cloves, grated

¼ cup low sodium soy sauce

2 tbsp vegetable oil or sesame oil

1 tbsp lime juice

6 tbsp mayo

1 garlic clove, grated

1 tbsp sambal oelek

¼ tsp salt

¼ tsp coarsely ground black pepper

Naan

Fresh vegetables, for serving

Instructions

Step 1: Cut the red onion into wedges, then cut the wedges in half. Slice both the chicken breast and thighs into thin strips.

Step 2: In a large bowl, combine gochujang paste, honey, grated ginger, grated garlic, soy sauce, vegetable or sesame oil, and lime juice to make the marinade.

Step 3: Add the sliced chicken to the marinade and toss well to coat. Let it marinate for a few minutes, or cover and refrigerate overnight for more flavor.

Step 4: Preheat your oven to 400°F (200°C).

Step 5: Thread the marinated chicken strips, red onion pieces, and chili peppers onto the bamboo skewers, alternating ingredients for even cooking.

Step 6: Place the skewers on a baking sheet lined with parchment paper.

Step 7: Roast the skewers in the oven for 15 minutes, until the chicken is browned and starting to char at the edges.

Step 8: For extra color and a bit of char, switch the oven to broil and cook the skewers for an additional 4 minutes, watching carefully to prevent burning.

Step 9: While the chicken cooks, prepare the spicy garlic mayo by mixing mayo, grated garlic, sambal oelek, salt, and black pepper in a small bowl.

Step 10: Serve the hot kebabs with fresh naan and vegetables, accompanied by the spicy garlic mayo for dipping.

Tips & Variations

Soak bamboo skewers in water for 30 minutes before threading to prevent burning in the oven.

Adjust the amount of gochujang and chili peppers according to your preferred spice level.

Swap chicken thighs and breasts for all thighs for more juicy, flavorful kebabs.

Add bell peppers or zucchini slices to the skewers for extra color and veggies.

Use store-bought or homemade naan to keep things quick and easy.

FAQs

Can I grill these kebabs instead of roasting them?

Yes, grilling works great and adds a nice smoky flavor. Cook the skewers over medium-high heat for about 10-12 minutes, turning frequently until cooked through and slightly charred.

What can I use if I don’t have gochujang paste?

If gochujang isn’t available, you can mix chili paste like sambal oelek with a bit of miso paste or soy sauce and honey to mimic the sweet-spicy umami flavor.