Spicy Chicken Kebabs with Mango, Cucumber and Kidney Bean Salad and Chilli Mayonnaise

Spicy chicken skewers recipe Spicy chicken skewers recipe

Refreshing summer recipe by Bord Bia.

4 people 30 minutes 20 minutes


For chilli mayo

  • 2 tsp Chilli Paste
  • 1 clove Garlic peeled and crushed
  • 1 tsp Lemon Juice
  • 150 ml Mayonnaise

For the main

  • 1 - Black Pepper
  • 4 - Chicken Fillets cut into 5cm pieces
  • 2 tbsp Chilli Paste
  • 2 cloves Garlic crushed
  • 1 tsp Ground Cumin
  • 1 tbsp Honey
  • 1 tbsp Lemon Juice
  • 1 tbsp Rapeseed Oil or olive oil
  • 1 - Salt
  • 8 - Skewers soaked for 30 minutes in cold water

For the mango, cucumber and kidney bean salad

  • 0.5 - Cucumber cut in half lengthways, seeds removed and thinly sliced
  • 400 g Kidney Beans drained and rinsed
  • 0.5 - Lime juice and zest
  • 1 tbsp Olive Oil
  • 1 handfull SuperValu Fresh Coriander
  • 1 - SuperValu Mango peeled and diced
  • 2 - SuperValu Scallions thinly sliced


  1. Combine the chicken, oil, garlic, chilli paste, lemon juice, honey and cumin in a large bowl. Cover with cling film and place in the fridge for 30 minutes to marinate, if you have time. 
  2. When you are ready to cook the kebabs, season the chicken then thread onto the skewers, don’t pack the pieces of chicken too tightly together. 
  3. To cook the kebabs: Heat a barbecue or grill to medium-high. Cook the kebabs for 5 - 6 minutes, then turn and cook for another 5 - 6 minutes until cooked through. 
  4. For the chilli mayonnaise: Combine the mayonnaise, lemon juice, garlic and chilli paste in a small bowl. Taste and season. 
  5. For the salad: Place all the ingredients in a serving bowl, stir to combine, taste and season.  


Serve the kebabs with the salad, chilli mayonnaise and potato wedges. Garnish with coriander and lemon wedges. 

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