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Gin & Tonic Kabobs with Mint Tabouleh

The gin in this chicken marinade brings together the flavours of the spices for a uniquely delicious dish. These kabobs are delicious paired with the hearty tabbouleh.
Serves: 8
Prep Time: 25 min
Cook Time: 20 min


Gin & Tonic Kabobs

3.3 lb boneless, skinless chicken breasts
½ cup tonic water
¼ cup gin
¼ cup lime juice
1 tbsp lime zest
¼ cup mint, fresh, minced
¼ tsp salt
½ tsp black pepper, freshly ground
½ tsp cinnamon, ground
½ tsp coriander, ground
½ tsp anise seeds, whole
1 red onion, diced

Mint Tabouleh

2 cups water, boiling
1 cup bulgur
1 tsp salt
2 tomatoes, large, diced
1 English cucumber, small, diced
1 cup green onions, sliced
¼ cup mint, fresh, minced
½ cup parsley, fresh, minced
¼ cup lemon juice
2 tbsp olive oil
1 tsp black pepper, freshly ground
red leaf lettuce, for garnish

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Soak 8-10 bamboo skewers in water for at least 20 minutes.

  2. Pour boiling water over bulgur in small pot with lid. Add salt and stir. Cover and set aside for 30 minutes. The water will absorb into the bulgur as it sits.

  3. Add diced tomatoes, cucumber and sliced green onions to bulgur. Stir well.

  4. Add minced mint and parsley, fresh squeezed lemon juice, olive oil and black pepper. Refrigerate until ready to use.

  5. Cut boneless skinless chicken into 2 inch (5 cm) cubes and place in large bowl or plastic zip lock bag.

  6. Pour gin and tonic over chicken and mix. Add lime juice, lime zest, mint, salt, pepper, spices (cinnamon, coriander, anise seeds) and mix again. Leave to marinate in the refrigerator for 1-3 hours. The gin is strong so it is not recommended that you marinate overnight.

  7. Cut red onion into chunks.

  8. Skewer chicken kabobs alternating between red onion and chicken cubes. Set the skewers on large platter and baste with additional marinade.

  9. Grill (or broil) for 20 minutes or until the onions begin to brown slightly and chicken reaches internal temperature of 165°F (74°C). Turn the skewers to ensure even cooking. Serve with Mint Tabouleh.

Helpful Tip

These fresh tasting kabobs are delicious. Make them the conversation piece at your next gathering! Gin is a distilled spirit that contains a number of herbs. All gin and genever makers have their own secret combination of botanicals, the number of which can range from as few as four to as many as 15. The spices used in the marinade are often used in gin making.

Nutrition Info

Per 430 g serving Amount
Protein46 g
Fat7 g
Saturated Fat2 g
Carbohydrate22 g
Fibre4 g
Sugar5 g
Cholesterol110 mg
Sodium480 mg
Per 430 g serving % Daily Value
Vitamin A10
Vitamin C50
Vitamin B666
Vitamin B1236