Jerk style chicken and pepper kebabs

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

Prep time
10 (plus 1-2 hours marinating time)
Cooking time
Per serving


  • 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.

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