Jerk Chicken Kebabs
I’ve tried jerk recipes before and never been a big fan, but this one really turned out great. I love that it uses a whole kilo of chicken breast - I prefer to cook with leftovers in mind.
Marinade:
1 onion, minced
6 green onions, minced
2 tsp dried thyme
1 tsp salt
2 tsp sugar
1 tsp allspice
1/2 tsp grated nutmeg
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp ground black pepper
3 Tbsp soy sauce
1 Tbsp olive oil
1 Tbsp cider vinegar
On the skewers:
1 kg chicken breast, cut into 1″ chunks
2 red peppers, cut into 1″ chunks
Also good: mushrooms, red onion, cherry tomatoes, mango, pineapple, zucchini
Combine the marinade ingredients and toss with the chicken. I like to use a big ziploc bag or a pyrex dish. Cover and chill for 24 hours.
While you heat up a grill soak 16-20 bamboo skewers in cold water for at least thirty minutes.
Thread the marinated chicken onto the skewers with red peppers and any other kebab ingredients you have. Grill for 3-4 minutes on each side, turning occasionally, until chicken is cooked through.
These are great with a sour-cream or yogurt-based sauce for dipping. Try with Tzatziki.