Jamaican Jerk Chicken Kabobs

There is just something about eating food that's on a stick. I'm not quite sure what it is, but it's just fun!  Any food on a stick.  It could be a popsicle, roasted marshmallows, satay...it's just really cool.

Today we are making kabobs.  They originated in the Middle East and are so popular all over now that you see them popping in many different cuisines.  We both love kabobs and find that they are quick and easy to assemble and to cook.  They are something that you can grill on a charcoal or gas grill and are usually made with beef, pork, chicken, lamb, and mixed with vegetables....or not!

I usually pick a theme for dinner and all the dishes are surrounding that theme. Today we are dreaming of Jamaica. I love, love, love jerk chicken and decided to make Jamaican Jerk Chicken Kabobs.  The perfect dish for grilling!

This is really simple to make.  You just take your chicken, some veggies, and some Jamaican Jerk seasoning and assemble your kabobs.  Serve it with some Coconut Rice and you are all set for night in Jamaica!  I happened to have a friend that just got married in Jamaica and she brought me some authentic Jamaican Jerk Seasoning, which I used but you can use any brand you like from the store. Mine was super hot (habaneros...) but I've found that there are many out there that are not quite that hot so everyone is happy.

So what's your favorite item on a stick?

Today ours is kabobs...but tomorrow who know?

Enjoy!




Jamaican Jerk Chicken Kabobs

serves 4

1 pound boneless skinless chicken breasts
1/2 red onion, cut into chunks
1 red bell pepper, seeded and cut into chunks
1 summer squash, cut in half and into chunks
1 zucchini, cut in half and into chunks
Jamaican Jerk seasoning blend
skewers (wooden or metal)

Heat your grill (charcoal or gas) to medium high heat.

Cut your boneless skinless chicken into 2 inch chunks.  Sprinkle with jerk seasoning on all sides.  To assemble your skewers:  thread skewers with a pieces of onion, bell pepper, chicken, squash, and zucchini alternating.  I start out with 1 or 2 vegetables and then add chicken and alternate with more vegetables, ending with a vegetable.  About 4 pieces of chicken per skewer. 2-3 skewers per person.

Cook over medium high heat until chicken is thoroughly cooked through, about 10-12 minutes. Rotate the skewers several times to cook all sides.  Serve with rice.