Caribbean Chicken Kabobs Recipes

CARIBBEAN CHICKEN KABOBS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning. Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
• Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.

CHICKEN KABOBS

Steps:

• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
• Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
• Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
• Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
• Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

GRILLED JERK CHICKEN KABOBS

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
• Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
• Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.

BOB MARLEY'S JAMAICAN JERK CHICKEN SKEWERS

Steps:

• Marinade:.
• Mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor.
• Skewer 2 1/2 ounces of chicken onto each skewer(about 4 pieces). Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight.
• Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side.
• For the dipping sauce:.
• Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. Yield: about 1 1/2 quarts.

CARIBBEAN CHICKEN AND VEGETABLE KEBABS

Steps:

• Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in 1 glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours.
• Soak skewers in water 30 minutes. Drain. Alternate chicken and vegetables on skewers. (Can be prepared 2 hours ahead. Cover and refrigerate.)
• Prepare barbecue (medium heat) or preheat broiler. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side. Transfer to platter.

CARIBBEAN CHICKEN KABOBS

Steps:

• Cut chicken in 1" cubes.
• Drain pineapple, reserving 1/3 cup juice. Set pineapple aside.
• Combine pineapple juice and next 4 ingredients for marinade. Marinate chicken for at l east 1 hour.
• Arrange chicken, pineapple chunks and vegetable on skewers. Reserve marinade.
• Place kabobs on broiler grid. Brush kabobs with marinade broil under flame 10 to 12 minutes, turning and basting several times while broiling. Serve over rice, if desired.