Ginger Chicken Kabobs

Servings: 4-6 serving(s)

Prep time: 30 minutes

Total time: 40 minutes

Cooking time: 10 minutes

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Festive, fun and satisfying, our Ginger Chicken Kabobs are perfect for parties and work equally well as a hearty appetizer or a light meal.

ginger chicken kabobs

This is one of those recipes that I have been making so long I can’t even recall where it came from. It’s in my hand-written cookbook, on a slightly splashed page. I resurrected it this week when it occurred to me that my kids don’t complain about eating chicken or fish if it’s served on a stick.

ginger chicken kabobs

There is something a little festive about kabobs — just the look of them feels special. Cutting your meat or fish into chunks or strips helps it absorb a marinade as well. And they cook quickly.

With this recipe the marinade becomes a dipping sauce (you cook it first) but if you’d prefer you can double the marinade and use the second batch for the dipping sauce and discard the marinade used to marinate the chicken. There is also a variation to turn the extra marinade into a peanut sauce for dipping and drizzling.

ginger chicken kabobs

This recipe is excellent with chicken but good with pork and salmon too.

Ginger Chicken Kabob Recipe

Serves 4-6



  • 4 shallots, minced (can substitute 1/4 cup minced onion)
  • 4 cloves of garlic, minced
  • 2 Tbsp. freshly grated ginger
  • 2 Tbsp. soy sauce or tamari (gluten-free)
  • 2 Tbsp. Asian fish sauce*
  • 1 tsp. ground coriander
  • ½ tsp. ground black pepper
  • 2 Tbsp. Crosby’s Fancy Molasses


  • 8 boneless, skinless chicken thighs, cut into strips

Dipping sauce:

  • Leftover (or additional) marinade
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. Asian fish sauce*
  • ½ Tbsp. Crosby’s Fancy Molasses


  1. Combine the marinade ingredients in a large bowl or baking dish and add the chicken, tossing to coat. Marinate the chicken pieces for 30 minutes to 2 hours (in the refrigerator), mixing it around from time to time.  (You can also combine the marinade ingredients in a food processor).
  2. Remove from marinade and thread on skewers.
  3. Cook on the grill over medium heat, or under the broiler, flipping once, until done.
  4. Scrape leftover marinade into a saucepan with 1 Tbsp. olive oil and warm over medium heat until sizzling. Stir in lime juice, fish sauce and molasses and simmer gently for five minutes.
  5. Serve alongside the chicken.

Peanut Dipping Sauce Variation:

  • Half a batch of marinade (recipe above)
  • 1 Tbsp. olive oil
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. fish sauce
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup coconut milk
  • ½ cup smooth peanut butter
  1. Add marinade to a saucepan with 1 Tbsp. olive oil and warm over medium heat until sizzling/boiling.
  2. Reduce heat and add remaining ingredients, whisking to combine.
  3. When it’s warmed through transfer to a serving bowl.

* Asian fish sauce is a light brown, flavourful sauce found in the specialty foods section of most grocery stores and in Asian markets.

ginger chicken fish sauce

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7 thoughts on “Ginger Chicken Kabobs

  1. Margurite says:

    Your chicken ka bob recipe sounds so good but must the fish sauce be used or is there a substitute since I have an allergy to fish

    1. Hi Margurite, You could always use more soy sauce (or tamari) in place of the fish sauce.

  2. Kate says:

    For fish sauce substitution, use soy sauce mixed with a touch (very light) touch of lime juice.

    1. Thanks for the great suggestion, Kate!

  3. Carol says:

    Look much nicer than the frozen boxed types, I’m going to try these…

    1. Bridget Oland says:


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