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Kebab Skewers with Cilantro Sauce with Maneet Chauhan


Chopping board 

Measuring spoons 

Mixing spoons 


4 bowls  

Skewers (if you are using bamboo skewers soak it in cold water overnight) 

Sheet tray/Baking tray  


Plates for serving 

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For the skewers:

  • 1-pound of chicken or tofu (cut into cubes) or shrimp or button mushrooms  
  • 1 cup sour cream 
  • 2 tablespoons ginger, finely chopped or crushed  
  • 2 tablespoons garlic, finely chopped or crushed  
  • 1 teaspoon smoked paprika 
  • 3 tablespoons unsalted butter, melted 
  • Assorted vegetables (red onions, peppers, zucchini, squash) – cut into cubes
  • Salt, to taste
  • Black pepper 
  • Lime wedges, for serving

For the Cilantro Sauce:

  • 2 cups packed fresh cilantro sprigs 
  • 1 cup packed fresh mint leaves 
  • 1 mango, peeled and roughly chopped (you can use frozen mango, thawed) 
  • 1/3 cup water 
  • 1 tablespoon fresh lime juice 
  • 1 teaspoon sugar 
  • 3/4 teaspoon salt, or to taste


Directions for Skewers:

  1. Mix sour cream, ginger garlic, salt, paprika and pepper 
  2. Add the chicken (or tofu, shrimp, mushrooms) and vegetables (in separate bowls) and coat thoroughly with the marinade.  
  3. Thread chicken (or tofu, shrimp, mushrooms) alternating with vegetables onto skewers; season with salt.  
  4. Place on a tray and cook at the broiler setting in the oven until cooked through.  
  5. Brush with butter, Sprinkle the kebab with the salt and serve with lime wedges and cilantro sauce on the side.

Directions for Cilantro Sauce:

  1. Purée all ingredients in a blender.