Your cart

Your cart is empty

Tailandietiški vištienos vėrinukai kepti kepsninėje

Thai chicken skewers grilled

Number of servings: 4. Preparation time: cooking 60 60 min., baking 2 min.

Thai chicken skewers are the perfect picnic food as they require no plates or utensils at all, and are a few bites of a snack cooked over a campfire. They are very tasty, aromatic and impressive. To go with the skewers, I also baked some pickled onion leaves, which I could call this spring's discovery, because their sweet, fresh taste is really great. We ate all that goodness with toast and yoghurt sauce.


20 chicken skewers:

  • 500 g chicken breasts, inside cut-outs
  • 1 tbsp sugar
  • 2 tbsp curry powder
  • 200 ml of heavy cream
  • bunch of fresh dill
  • 2 tbsp lemon juice
  • pinch of salt
  • chives for decoration

For fried onion leaves:

  • a bundle of large onion leaves
  • 2 tbsp. 2 tablespoons of balsamic vinegar
  • 4 tbsp. olive oil
  • 1 a.s. crushed peppercorns
  • 1 a.s. honey
  • pinch of salt


First, I soaked the bamboo skewers in water for an hour.

I cut the inside of the chicken breasts in half lengthways and removed the long white tendon that runs across the breast. This is the most time-consuming process, but by the end of the job I had got the hang of it and was working faster.

I made a marinade of heavy cream, sugar with salt, curry, chopped dill and lemon juice, which I poured over the gutted cutlets and left to marinate in the fridge for an hour.

While the chicken was marinating, my husband heated the coals and I marinated the onion leaves. I made a sauce with honey, vinegar, oil and pepper, which I used to baste the clean onion leaves and left to marinate for half an hour.

I placed the chicken pieces lengthwise on soaked dry skewers. Before frying them, I greased a clean baking tray with oil.

I cooked the chicken pieces on very hot coals for about 1-2 minutes on each side. I had placed aluminium foil under the bamboo skewers to prevent them from burning and to make them easier to handle. The onion leaves also took the same amount of time. Once the chicken was cooked, I sprinkled the chopped onion leaves over the top and we ate it with grilled bread toast.

Enjoy the campfire!

Recipe source.

Previous post
Next post
Back to TIPS

Leave a comment

Please note, comments must be approved before they are published