This is one of my favorite meals to make whenever I fire up the grill. Kebabs are quick and easy with little cleanup — always a bonus. The recipe has a very bold flavor pairing the sweet and spicy together. You make your own jerk seasoning instead of buying one that contains a lot of sodium. I served the kebabs with brown rice.
Jamaican Jerk Grilled Kebabs
from Cuisine at Home Magazine, Issue No.76 Aug 09
FOR THE GLAZE
1/3 cup extra-virgin olive oil
juice of one lime
2 cloves garlic, minced
2 tbsp. fresh oregano, minced
1 tbsp. lime peel, grated
1 tbsp. onion powder
1 tbsp. light brown sugar
1/2 tsp. ground all spice
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper
FOR THE KEBABS
1 lb. chicken breasts, boneless and skinless, cut into 1-inch pieces
8 oz. smoked turkey sausage, reduced sodium, cut into 1-inch pieces
2-3 green bell peppers, cut into 1-inch pieces
Preheat grill to med-high heat. Brush grill rack with oil.
Combine all ingredients for the glaze. Whisk well. Set aside half the glaze for serving.
Thread chicken, sausage and bell pepper pieces onto eight 10-inch skewers.
Grill skewers, covered, over direct heat until chicken is no longer pink, about 10 minutes. Turn skewers and brush with glaze every two minutes during grilling, using all the glaze in the bowl. Just before serving, brush skewers with reserved glaze.
Serve with rice.
Thread chicken, sausage and pepper pieces onto skewers. If using wooden skewers, first soak them for 30 minutes.
Instead of using a dry rub, this glaze keeps the kebabs moist during grilling.
Turn skewers and brush with glaze every two minutes.
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