West African Chicken Kebabs


Blogger Sasha Martin crusts these simple Nigerian chicken kebabs with peanuts, ginger, garlic, paprika and a bouillon cube (a popular seasoning in sub-Saharan African cooking). Slideshow: More Kebab Recipes 

West African Chicken Kebabs
Photo: © Con Poulos
Active Time:
30 mins
Total Time:
1 hrs


  • 1 cup roasted peanuts

  • 1 tablespoon finely grated ginger

  • 3 garlic cloves, crushed

  • 1 chicken bouillon cube

  • 2 teaspoons paprika

  • 1 1/2 teaspoons onion powder

  • 1/2 teaspoon cayenne

  • 1 pound skinless, boneless chicken breast, sliced crosswise 1/4 inch thick

  • 1/4 cup canola oil

  • Kosher salt

  • Pepper

  • 16 wooden skewers, soaked in water for 30 minutes


  1. In a food processor, pulse the peanuts until finely chopped. Add the ginger, garlic, bouillon cube, paprika, onion powder and cayenne and pulse until a coarse and crumbly mixture forms. Spread the peanut mixture on a large plate.

  2. Rub the chicken all over with 2 tablespoons of the oil and season with salt and pepper. Thread the chicken onto the skewers and press into the peanut mixture to coat both sides. Arrange the skewers on a plate. Let stand at room temperature for 30 minutes.

  3. In a grill pan, heat 1 tablespoon of the oil. Cook halfof the chicken over moderate heat, turning carefully, until deep golden and the chicken is cooked through, about 5 minutes. Repeat with the remaining oil and chicken. Serve hot.

Make Ahead

The peanut mixture can be refrigerated overnight.

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