Why You’ll Love Mini chicken kebabs with herb dipping sauce Recipe
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The marinade (with honey, soy sauce, lemon and a hint of spice) gives the chicken a rich, slightly sweet‑savory flavor that’s different from standard kebabs.
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The herb yogurt sauce adds brightness and freshness — a cool, creamy contrast to the warm, charred chicken.
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They cook fast (just a few minutes in the pan) yet feel fancy and shareable, ideal for get-togethers or quick dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 chicken breast fillets
For the marinade
15 ml gochujang paste
15 ml honey
30 ml soy sauce
15 ml oil
Juice of 1 lemon
10 ml white wine vinegar
2 garlic cloves, grated
5 cm fresh ginger, peeled and grated
For the herb dipping sauce
1 cup plain full‑cream yoghurt
Juice of 1 lemon
1 garlic clove, coarsely chopped
1 spring onion, coarsely chopped
½ cup fresh coriander
Salt to taste
Oil for shallow-frying
Optional: 5 ml black or white sesame seeds, for finishing
Directions
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Soak 20–24 mini kebab skewers or cocktail sticks in boiling water for at least 15 minutes.
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Slice the chicken breast fillets lengthwise into very thin strips. Transfer the strips to a non-metal dish.
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Whisk together all marinade ingredients. Pour over the chicken, toss to coat, cover, and refrigerate for at least 30 minutes or overnight.
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For the herb dipping sauce, blend the yoghurt, lemon juice, garlic, spring onion, and coriander in a food processor until smooth. Season with salt.
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Thread each chicken strip concertina-style onto a skewer.
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Heat oil in a non-stick pan. Fry the kebabs in batches for 2–3 minutes per side until lightly charred and cooked through.
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Sprinkle with sesame seeds if desired. Serve hot with the herb sauce.
Servings and timing
Servings: 20–24 mini kebabs
Prep time: 15 minutes
Cooking time: 10 minutes (plus marinating time)
Variations
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Use chicken thighs instead of breast for added juiciness.
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Thread in thin slices of bell pepper or zucchini for added color and flavor.
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Swap coriander in the sauce for fresh mint, parsley, or basil.
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Add a pinch of chili flakes or hot sauce to the marinade for extra heat.
Storage/Reheating
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Store cooked kebabs and sauce separately in airtight containers in the fridge for up to 2 days.
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To reheat, warm kebabs gently in a skillet or oven until hot. Avoid microwaving to preserve texture.
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Stir the herb sauce before serving if made ahead, as it may thicken in the fridge.
FAQs
How long can I marinate the chicken strips?
You can marinate for at least 30 minutes, but for deeper flavor let them marinate overnight in the fridge.
Can I use wooden skewers instead of cocktail sticks?
Yes — just make sure to soak wooden skewers in boiling water for at least 15 minutes before threading the chicken, to prevent them from burning.
What if I don’t have gochujang paste?
You can substitute with another chili paste or a mixture of chili powder and tomato paste — though the flavor will differ slightly.
Can I bake or grill these instead of pan‑frying?
Yes — you can grill them or bake them in a preheated oven; just keep an eye on cooking time to ensure the chicken cooks through without drying out.
Is it okay to prep kebabs in advance for a party?
Absolutely — you can marinate the chicken strips ahead of time, and even thread them on skewers; just fry them shortly before serving for best texture.
Can the herb sauce be made ahead?
Yes — you can make the sauce in advance and store it in the fridge; give it a stir before serving.
Will the kebabs taste good cold?
They’ll still be tasty cold or at room temperature, though they’re best served hot/warm for the optimal texture and charred flavor.
Are sesame seeds necessary?
No — sesame seeds are optional and only add a subtle nutty crunch and a bit of visual flair.
Can I double the recipe?
Yes — you can easily double (or triple) the ingredients; just make sure you have enough skewers, pan space, and sauce.
Can I use low‑fat yoghurt for the dipping sauce instead of full‑cream?
Yes — though full‑cream yoghurt gives a creamier, richer sauce; low-fat will work too but the texture and richness will be lighter.
Conclusion
This recipe for mini chicken kebabs with herb dipping sauce is a winner when you want a quick, tasty, and shareable dish. The sweet‑savory marinade gives the chicken great depth of flavor, while the herb yoghurt sauce adds a fresh, cooling balance. Easy enough for a weeknight dinner, yet impressive enough for entertaining — these kebabs are sure to become a regular in your recipe rotation.
