Chicken kebab in Thai marinade, step by step recipe with photo

Hooray, May holidays! The season of barbecue and barbecue is declared open. It’s time to restore old cooking skills and pick up new marinade recipes. We have one – just fire, not a recipe. Thai spicy marinade can work wonders, and if you add the secret ingredient – multifruit nectar (very tasty, for example, at the Orchard) – then the taste of meat will become even brighter and more saturated. We are sure that such chicken kebab will be a hit not only in May, but throughout the summer. Bon Appetit!



  • 2 chicken breast fillets
  • thin armenian pita for serving

For marinade:

  • 3-4 sprigs of cilantro
  • 2 tsp cooked hot chili sauce
  • 50 ml of soy sauce
  • 2 cloves of garlic
  • 2 tbsp. l fish sauce, optional
  • 2 tbsp. l lime juice
  • 3 tbsp. l Sahara
  • 80-100 ml of olive oil
  • Juice “Orchard”


Step 1

Combine all the ingredients for the marinade in a bowl: finely chopped cilantro and garlic, chili sauce, soy sauce, lime juice, sugar, olive oil, 2 tbsp. l Juice “Orchard”.

Step 2

Cut the chicken into medium pieces that are the same size. Transfer the chicken to the marinade. Shuffle it with your hands. Leave for 1-2 hours.

Step 3

String the fillet on skewers, save the marinade.

Step 4

Fry the fillet in a grill pan, greasing the kebabs with the remaining marinade, they will be ready in 5-6 minutes. Remove from heat. Sprinkle with marinade and leave for 3-4 minutes.

Step 5

Serve by laying out pieces of meat on tortillas or pieces of pita bread.


see photo

watch video

Preparation time

2 h

Cooking time

30 minutes

Servings Per Container

4 servings

Cooking difficulty




Table of weights and measures

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