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Coconut Curry Veggie Kebabs

Coconut Curry Veggie Kebabs


  • 1 pound chicken cubed

  • Sliced Green Pepper Sliced or Yellow Squash

  • Tomatoes

  • Sliced Onion, Peppers 

  • Pineapple Chunks
  • Coconut Curry Aioli 


Wash and pat dry chicken breasts.  Cut into cubes. Stab the chicken and veggies onto the skewer. Grill or bake until chicken reaches 165F and until there are grill marks on the vegetables and chicken.  Drizzle Terrapin Ridge Farms Coconut Curry Aioli on top of kebabs and serve over a bed of jasmine rice. Our Coconut Curry Aioli goes great with grilled vegetables and rice. Enjoy!


Note:  Marinate the chicken overnight in the aioli for a deeper flavor.