Caribbean grilled chicken kebabs
You can be creative with the veggie/fruit sides with this marinade. Try red onion, pineapple, red bell pepper, shallots, or peaches. Use either the seasonings below or follow the Caribbean jerk chicken recipe but just use cubed pieces of meat rather than whole
1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch chunks
3 cups vegetables and/or fruit (I used 1 large red onion and 1 red bell pepper cut into 1-inch chunks, and 1 large peach sliced)
2 Tbs. extra-virgin olive oil
1 recipe caribbean marinade as follows:
Caribbean Marinade:
1/2 cup olive oil
1/4 cup minced fresh parsley leaves
6 medium garlic cloves, minced or pressed through garlic press (about 2 Tbs)
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. allspice
1/2 tsp. ground black pepper
1/4 tsp. ground cinnamon
1. Mix marinade and chicken in 1 gallon zip-lock bag; seal and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.
2. Light grill.
3. Lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.
4. Remove chicken chunks from bag; discard marinade. Use 1 hand to hold 2 skewers about 1/2 inch apart, then thread portion of chicken and vegetables on both skewers at once for easy turning. Repeat with remaining chicken and vegetables to make 8 sets of double skewers. I used single wooden skewers soaked in water for 30 minutes. I also cooked the veggies separately from the chicken in a grill pan.
5. Grill kebabs, uncovered, turning each kebab one-quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 9 minutes (or 8 minutes for white meat chicken). (Lid should be down if cooking with gas.) Check for doneness by cutting into 1 piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at center.
