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by on September 4th, 2013

Jamaican Jerk Kabobs

Fits into any diet.

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No one likes dieting and it’s a “four letter” word as far as I’m concerned.  I’m sure there are things we can all do to improve our diets. Leaving off sugar and breads would be a start for me. I’ve learned from baking things for the blog that I don’t have to eat them (or at least the whole thing) because I can simply take them someplace to share with others.

I found this recipe while looking for South Beach diet recipes and soon realized that it could fit into any diet plan for dieters or non-dieters. If you are wanting to trim a few calories then prepare this recipe with a nice salad and maybe some grilled asparagus and your done. If you want to splurge a little on the calories then make a aromatic pilaf or even lemon rice and lay the kabobs across the top. Either way the favors of this are so intense and Caribbean I think while you are eating this you will find yourself taken away to some wonderful beach, sitting at some outdoor cafe and enjoying the breeze and the sound of the waves hitting the shore.

A mango salsa would compliment this dish and is so easy to make.  When I make mango salsa I never go by a recipe.  I start with a ripe mango, peel and chop and whirl some of it in a food processor then add some chopped red onion, jalapeno and cilantro; finish with a little lime zest and lime juice and you have something that will take the kabobs up a couple of notches and this is a great salsa with grilled fish or pork.

(For carb friendly meal, substitute the rice with cauliflower rice.)

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Chicken and spices — how easy is that?

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Process ingredients for the marinade.

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Cut up peppers and onions into 1 1/2″ pieces.

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Cut your chicken up and salt and pepper.

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Pour the marinade over the chicken pieces and refrigerate for 30 minutes.

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A friend gave me these skewers one year for Christmas. They are great for kabobs and I like them because they do not hang off the plate.

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Skewered and ready for the grill.

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Jamaican Jerk Kabobs

1 lb. boneless chicken breast or thighs, cut into 1 1/2″ pieces*
2 green onions
2 Tbsp. gingeroot, peeled and chopped
1 jalapeno, seeded and chopped (or use a habanaro)
3 Tbsp. olive oil
2 Tbsp. white wine vinegar
3 Tbsp. soy sauce
1 tsp. ground allspice
1 tsp. dried thyme
1 tsp. cinnamon
1 -2 Tbsp. honey, optional (I used molasses because I was out of honey)
1/2 tsp. salt
2 cloves garlic, mincewd
1 large lime, zested and juiced
2 red or green (or both) bell peppers, cut into 1 1/2″ pieces
1 large onion, cut in large chunks

In a blender, at high speed, blend the onions, jalapeno, ginger root, vinegar, allspice, thyme, soy sauce, cinnamon, nutmeg, salt and garlic. Add in two tablespoons of the olive oil, honey, lime zest and lime juice and pulse again to combine.

Place chicken chunks in a zip lock bag with marinade, turning to coat.

Place in refrigerator for 30 minutes.

Meanwhile, toss red pepper and onion pieces with remaining olive oil in small bowl.

Preheat grill.

On 4 metal skewers, alternately thread chicken, onion, 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

Serve on top of rice or along with your favorite salad.

Serves 4.

*Note: I like using thighs because of the extra fat and they never seem to dry out the same as chicken breast.

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