Caribbean Vacation on a Stick: Jerk Chicken Kebabs with Mango, Pineapple and Peppers

Carribean Kabobs Square

Caribbean Vacation on a Stick - Jerk Chicken Kabobs

“These are the best kebabs I have ever eaten.”

Such is the comment my husband made when he tasted these kebabs. This, coming from a man who LIVES for grilling in the summer, is truly a “noted for the record” remark.

The two things I did to make these a success were: 1) use chicken thigh meat, which holds up better and is moister than breast meat; and 2) have a really flavorful marinade with lime zest and not just juice. (Remember the experiment we did a while back? I am convinced that zest is the key to flavorful marinades!)

I like to cook my kebabs so that all the meat chunks are on skewers together, all the hearty vegetables are together, and all the fruits are together. This way, you can cook the skewers the perfect amount of time for each type of food.

Happy Summer Everyone!

JERK MARINADE

3 green onions, chopped
1/4 cup vegetable oil
2 tablespoons brown sugar
1 serrano pepper (optional)
3 cloves garlic, chopped
Juice and zest of two limes
2 tablespoons orange juice concentrate
3 tablespoons jerk seasoning (or use ours)
1 teaspoon cayenne pepper sauce
1 teaspoon salt

Blend all ingredients in blender.

For chicken kebabs, add marinade to 2 – 3 pounds of chicken thigh meat which has been cut into 2 inch cubes. Marinate as follows: OPTION 1:  Marinate on counter top for 30 minutes; OPTION 2: Marinate in refrigerator for at least 2 hours, up to 8 hours.

Skewer and grill!

— posted by Donna

Comments

  1. says

    Well, seeing as how I won’t be going on a caribbean vacation any time soon, I’d better get to making these so I can at least get the flavor of the Caribbean into my life!

    • says

      Maris – Love these skewers – they are flat and not round so the food doesn’t spin around on them. And sturdy stainless steel.

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