Brazilian cachaca chicken kebabs


Prep time: 20min

BBQ time: 10mins 

Makes: 8 kebabs

Charcoal: Direct

Gas: Grill

Recommended equipment: Weber Double BBQ Prong Skewer

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  • 20g fresh mint, leaves picked (plus extra to serve)
  • 250ml lime juice
  • 1 lime, zested
  • 125ml cachaça (Brazilian spirit, made for distilled sugar cane)
  • 2 long red chillies, finely chopped
  • 1 heaped tbsp soft brown sugar
  • 60ml olive oil
  • 1 tsp cayenne pepper
  • 1 kg chicken breast, trimmed skinned, cut into 3 cm pieces

If you do not have a kebab set 8 x 2O skewers will do. If you’re using wood skewers, soaking them in water for one hour prior to cooking will help keep them intact.

Here's what you'll need:

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