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An intriguing Chicken Kebab Recipe inspired by Oriental flavours.

Infused with the heat from green chilies, a contrasting sweetness of mango chutney and the subtle taste of Kafir lime leaves.

 A Fusion of Flavours

The distinctive flavour of this dish is the use of Kafir lime leaves popularly used in Thai cuisine.

The leaves impart a very fresh taste, reminiscing of a Thai chicken curry so I thought of naming the dish ‘Thai chicken kebabs’.

There is a  combination of South East  Asian flavours , like Japanese miso paste, Indian sweet mango chutney and Thai kafir lime leaves.

Essentially the kebabs had an oriental under tone to it, which was the idea.

While choosing and putting all the ingredients I was not sure what the outcome would be. There were contrasting taste and texture of each ingredient used.

The bland taste and crunch of green papaya combined with the smoothness of minced chicken, while bringing the entire dish together were the sweet mango chutney, the heat from the chilies, the sourness from lemon juice and the nutty flavour of miso paste and the fresh aroma of kafir lime leaves.

Because of the many clashing flavours and textures, I was not feeling very optimistic.  My first try was with a single piece of chicken

As with all my recipes, I do not buy any special ingredient to make a dish. I simply make do with what I have in the fridge and the cupboard. Rather than throw away the not so popular ingredients, I recycle or re purpose them in some way or form. This one turned out to be a success story ???? !

Chicken kebab ingredients

Why call it Thai

So as the story goes, I had asked my husband to buy few veges on this way back from work and what he buys are two large green papayas! ‘Mmmm men’ don’t know what he wanted me to do with them but I took upon the challenge anyway!

I love and make Thai green papaya and mango salad from time to time, which I had already made with one, however there was the other to go!  That solved one problem which was that the dish had should have something to do with Thai flavours.

Luckily I had kafir lime leaves (thanks to a dear friend who was leaving Basel and gave the last few to me).

Armed with three major ingredients the rest just needed to be added on. I could have easily made a Thai chicken curry with green papaya, but the little nagging experimental cook in me was prodding for something new, and so came about the invention of my ‘Thai chicken kebabs’.

Thai Chicken kebabs recipe


Your Thai Recipes

I really love Thai food. Its one of my favorite cuisines to eat out whenever I get a chance to do so.

There is so much to Thai food than the Thai green, red or yellow curry or chicken satay. Would love to hear your Thai creations or your experience of Thai food so that I can try them too!

Thankful for Every Click to Share


Chicken breast, cubed - 250 gms
Green papaya, cut into small cubes - 1 cup
Green chilies , deseeded if too hot - 2
Miso paste - 2 tbsp
Mango chutney - 2 tbsp
Ginger - 1/2 inch
Kafir lime leaves - 4
Cumin seeds - 1 tsp
Sesame oil (optional) - 1 tsp
Oil for shallow frying
Salt to taste
* Click to ingredient to choose one


Put all the ingredients except the oil for frying together in a blender. Do not use a lot of salt as the miso paste will have salt in it. Use 1 tsp of sunflower oil if you are not using sesame oil to the ingredients.
Blend it well till it forms a nice thick paste.
Heat oil in a pan.
Take a spoonful of the blended chicken mixture and drop it in hot oil and gently flatten it to form a round flat kebab shape.
Let it brown one side for about 3 minutes, before turning it to the other and fry for another 2 minutes or so.
Remove and soak extra oil on a tissue paper.
Serve with sweet chili sauce or sweet lime chutney.