Jerk style chicken and pepper kebabs
These versatile kebabs are great for a summer's BBQ or just as tasty cooked under the grill and served with a salad or mixed rice
Serves 2
234 kcal per serving
Prep time: 10 mins
Cooking time: 20 mins
Ingredients
250g chicken breasts, skin removed and cut into chunks
1 large red pepper, cored, de-seeded and cut into 12 chunks
1 tbsp of chopped fresh coriander
For the Jerk Marinade
2 garlic cloves, peeled
1 red onion, peeled and quartered
2 red chillies, tops removed
3cm piece of fresh ginger root, peeled and roughly chopped
2 limes (juice and zest)
1 tbsp Muscovado sugar
4 spring onions
1 tsp ground allspice
Method
1. Place Jerk marinade ingredients into a blender and blend until smooth.
2. Place the chicken pieces into a non-metallic bowl and add the jerk marinade. Mix with a spoon until the chicken is evenly coated. Sprinkle over the roughly chopped coriander.
3. Cover with cling film and allow to marinate in the fridge for 1-2 hours or overnight.
4. Heat the grill to a medium heat. Thread the chicken onto 4 skewers divided by the red peppers.
5. Place until the grill and cook for 8 mins each side until cooked through. These can be cooked on the BBQ too.
