Wednesday, September 15, 2010

Jamaican Jerk Kabobs

I figured since Jamaican jerk usually equates to spicy, this would be a good dinner for the husband and I to have on our Friday night mini date, where we eat dinner after the kids go to bed. The boy doesn't like spicy, so I generally save spicy dinners for just the husband and's easier than fighting at the dinner table. I love kebabs, so I was really excited to try this recipe, plus it sounded super easy.

Jamaican Jerk Kabobs

1 lb boneless skinless chicken breast, and cut into 24 chunks
2 green onions
1 jalapeno, seeded and chopped
3 tablespoons extra virgin olive oil
1 tablespoon gingerroot, peeled and chopped
2 tablespoons white wine vinegar
1 teaspoon ground allspice
1 teaspoon dried thyme
1/2 teaspoon salt
2 red bell peppers, cut in 1 inch pieces

In a blender at high speed, blend onions, chile, ginger, vinegar, allspice, thyme, salt, and 2 tablespoons olive oil until combined. Place Chicken chunks in a zip-tight plastic bag with marinade, turning to coat. Place in refrigerator for 30 minutes. Meanwhile, toss red pepper pieces with remaining olive oil in small bowl.

Preheat the broiler or grill with rack close to heat source.

On 4 metal skewers, alternately thread chicken and red pepper. Brush Kabobs with any remaining marinade. Cook a total of ten minutes, turning once, or until chicken is no longer pink inside.


I have to say, this marinade smelled really weird. I was not excited about this dinner at all. The vinegar seemed really overpowering. So I figured I'd tinker with it. I increased the amount of olive oil--probably another two tablespoons--and added in some crushed red pepper. I still wasn't 100% sure about it, but I didn't really know what else to do with it to jazz it up. I figured if it was bad, we'd have turkey roll-ups for dinner instead.

We ended up really liking it! I was honestly surprised. When I went out to the grill to flip the skewers I was surprised that they actually smelled good. I was still skeptical. Even when I dished up our plates I still wasn't sure what to think. I even started eating red peppers first instead of the chicken pieces. I let the husband try the chicken first, and he said it was good, so then I went for it. He was right, it was pretty tasty. I don't know if it's something I'd necessarily make in high rotation, but I'd probably make it again.

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