Chicken skewers with fruity chutney

Diane Archer
very easy
3.8 8
Mango, papaya and very little honey sweeten the barbecue sauce in a natural way. A piquant companion to tender poultry and crisp vegetables
75 mins
195 mins


Servings: 4
  • 1 Mango (about 400 g each)
  • 1 small papaya (about 360 g each)
  • 1 Onion
  • 1 red chilli pepper
  • 6-8 Stem/s Thyme
  • 50 g liquid honey
  • 75 ml light balsamic vinegar
  • 1 TEASPOON Mustard seeds
  • 7-10 Tbsp salt and pepper
  • 2 Peppers (e.g. red and yellow)
  • 2 Courgette
  • 600 g Chicken filet
  • 7-10 Tbsp Oil
  • 3-4 Tbsp Oil
  • 12 wooden skewers


  1. 1

    For the chutney flesh of the mango cut from the stone, peel and finely dice. Peel and halve the papaya and remove the seeds. Finely dice the flesh. Peel onion and cut into small cubes. Cut the chilli lengthwise, remove the seeds, wash and cut into fine rings. Wash the thyme and remove the leaves.

  2. 2

    Mango, papaya, onion, chili, honey, vinegar, mustard seeds, half thyme and approx. 1⁄2 TL salt in a pot while stirring bring to the boil. Simmer open at medium heat for about 10 minutes. Stir in between. Season finished chutney with salt. Let it cool down.

  3. 3

    For the skewers, clean and wash the peppers and zucchini. Cut the peppers into large cubes. Cut the zucchini, e.g. with a peeler, lengthwise into very thin slices. Rinse chicken filet, dab dry and cut into cubes.

  4. 4

    Lightly oil the wooden skewers. Fold zucchini slices accordion-shaped and put them on the skewers alternating with paprika and chicken filet. Mix the oil with the remaining thyme and brush the skewers with it. Season with salt and pepper. Grill the skewers on the preheated grill all around for about 10 minutes. Serve with chutney.

Nutrition Facts

360 kcal
19 g
12 g
39 g