Jerk style chicken and pepper kebabs

Large screen shot 2016 07 03 at 08.37.50

Are you looking for something different to pop on the BBQ?


These versatile kebabs are great for a summer's BBQ or just as tasty cooked under the grill and served with a salad or mixed rice
Jerk style chicken and pepper kebabs
Large kebabs

Summary

  • serves
    2
  • kcal per serving
    234
  • cooking time
    20 mins
  • prep time
    10 mins
  • fat percentage
    0.6%
  • fat per serving
    2.1g
  • saturates per serving
    0.5g
  • carbohydrate per serving
    21.8g
  • sugar per serving
    18.8g
  • fibre per serving
    12.1g
  • protein per serving
    32.7g
  • salt per serving
    0.23g
  • vegetarian
    No
  • vegan
    No
  • gluten free
    Yes
  • lactose free
    Yes
  • Ingredients

  • 250g chicken breasts, skin removed and cut into chunks
  • 1 large red pepper, cored, de-seeded and cut into 12 chunks
  • 1 tbsp of chopped fresh coriander
  • For the Jerk Marinade

  • 2 garlic cloves, peeled
  • 1 red onion, peeled and quartered
  • 2 red chillies, tops removed
  • 3cm piece of fresh ginger root, peeled and roughly chopped
  • 2 limes (juice and zest)
  • 1 tbsp Muscovado sugar
  • 4 spring onions
  • 1 tsp ground allspice
  • Tips

    Marinating time 1-2 hours. Calories per serving 234 (2 kebabs).

    Instructions

    1.

    Place Jerk marinade ingredients into a blender and blend until smooth.

    2.

    Place the chicken pieces into a non-metallic bowl and add the jerk marinade. Mix with a spoon until the chicken is evenly coated. Sprinkle over the roughly chopped coriander.

    3.

    Cover with cling film and allow to marinate in the fridge for 1-2 hours or overnight.

    4.

    Heat the grill to a medium heat. Thread the chicken onto 4 skewers divided by the red peppers.

    5.

    Place until the grill and cook for 8 mins each side until cooked through. These can be cooked on the BBQ too.

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