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Curried Chicken and Red Pepper Kebabs
© Roy Zipstein

Curried Chicken and Red Pepper Kebabs

  • SERVINGS: 12
  • FAST

  1. 3 skinless, boneless chicken breast halves (1 pound), cut into 1-inch pieces
  2. 2 red bell peppers, cut into 1-inch pieces
  3. 1/2 cup soy sauce
  4. 2 tablespoons extra-virgin olive oil
  5. 2 teaspoons Madras curry powder
  6. 2 tablespoons unsalted butter, melted
  1. Soak 12 wooden skewers in cold water for 15 minutes. Thread the chicken, alternating with the bell peppers, onto the skewers. Transfer to a baking dish.
  2. In a small bowl, whisk the soy sauce with the olive oil and curry powder. Pour the marinade over the kebabs and let marinate for 10 minutes or for up to 1 hour, turning several times.
  3. Meanwhile, light a grill or preheat a grill pan. Grill the kebabs over moderately high heat until golden brown, about 6 minutes. Remove from the grill, brush with the melted butter and serve.