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Brochettes de poulet inspirées de l'Asie d’Anthony

Anthony's Asian-Inspired Chicken Skewers

Preparation time: 30 minutes

Cooking time: 35 minutes

Rest time: 5 minutes

Yield: 4 to 5 people


At the heart of a festive meal, kebabs are a delight for the whole household. Follow Anthony's lead and add a few golden naans, a bowl of tomato confit and a sprinkling of Zaatar yogurt to turn them into a feast from around the world!


For the skewers

  • 5 metal skewers (or wooden skewers soaked in water for 30 minutes)
  • 1.2 kg of boneless, skinless chicken thighs, cut into 2 to 3 pieces
  • Two dozen mini peppers cut in half, seeded. 
  • 2 green zucchini cut into 1 cm slices 
  • 1 red onion with skin removed, diced into 3 cm cubes 

For the marinade

  • 1/2 cup Maison Orphées Perfect Oil TM
  • 1/2 cup soy sauce 
  • 1/2 cup maple syrup 
  • 4 tsp ras-el-hanout 
  • 2 Thai red peppers, very finely chopped (remove the inside and seeds if you prefer less spice) or a pinch of dried pepper 
  • 4 cloves garlic, peeled, crushed and chopped 
  • 16 kaffir lime leaves, without the middle edge and very finely chopped or zest of 1 lime, washed and dried
  • Maison Orphées saltto taste  



  1. Combine all marinade ingredients in a medium-sized container with a lid, then place the chicken in the container, toss to coat, cover and refrigerate for at least 2 hours.
  2. Skewer the chicken alternately with the peppers, onion and zucchini slices and place them in the dish fitted with a rack (see image), spacing them out so they don't touch.  
  3. Brush skewers with remaining marinade.
  4. Bake at 400°F on a racked baking dish for 15 minutes on each side in the second tier of the oven from the bottom.  
  5. If you want, broil on the second rack from the top for 2-3 minutes or until somewhat charred. Remove from oven. Let stand a few minutes before serving.



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