Just in time for some Memorial Day grillin’, so let’s grab a beer and make some sweet and spicy Caribbean chicken kebabs. I made these at a friend’s party recently and they were such a hit, so I figured I had to share the recipe. Now, it seems like a lot of ingredients when first looking at it but most of them are for the marinade and it’s a really good chance to use up those spices that are most likely hidden away in the back of the pantry. And who doesn’t want to feel like they are on vacation eating the flavours of the Caribbean? This is my variation of a Jamaican jerk rub, which means it is going to be a bit spicy but by pairing it with the pineapple and the cool dipping sauce, I promise even the spice haters will love it. The pineapple and scallions on the skewer are a must to get that deep Caribbean feel but the sweet peppers and red onion can be added or replaced with other veggies you have on hand – totally open to your choosing. Oh I’m so happy summer is finally upon us so I can eat these all the time on the beach outside my door. Oh wait, my New York City fire escape will have to do.

Yield: Makes about 15-18 kebabs (with 2 pieces of chicken plus veggies on each)

Ingredients:

• 5 breasts (about 2.5 lbs) of chicken, each breast cut in 6-7 cubes
• 15-18 skewers
• oil for grill

Spice mix/marinade:

• 1 tbsp sugar
• ¾ tbsp garlic powder
• ¾ tbsp ground cloves
• ½ tbsp coriander
• 1 tsp allspice
• 1 tsp cayenne
• ¼ tsp cinnamon
• ¾ tsp onion powder
• 1 tsp (about ½ a bulb) fresh grated nutmeg
• 1 tbsp salt
• ½ tbsp pepper
• 4 sprigs of thyme (whole sprigs, leaves not removed)
• 2 Habanero peppers, cut in half
• juice of 1 lime
• 1 tbsp canola oil

Dipping sauce:

• 1 avocado
• 1 inch ginger, peeled and roughly chopped
• 3 garlic cloves
• juice of 2 limes
• ¼ tsp salt
• pinch of pepper

Skewer extras (all cut into large bite-size pieces):

• pineapple chunks (fresh)
• scallions
• sweet pepper (any colour)
• red onion

Preparation:

In a large Ziplock bag, add the cubed chicken and everything from the spice mix/marinade list. Seal shut and give everything a gentle toss ensuring all pieces of the chicken are coated. Let sit overnight in the fridge or for at least a few hours.

If using wood skewers, soak them in water for 20 minutes before adding the ingredients on so they don’t burn. To assemble, alternate between pineapple, scallion, chicken and any other veggies on the skewer. Oil the grill (or grill pan – what I had to use) so nothing sticks. Grill on medium high heat for about three minutes on each side until slightly charred and chicken is cooked through.

While the skewers are cooking, blend everything together for the dipping sauce until smooth. Serve skewers and sauce with delicious creamy Jamaican rice and peas. Just use my coconut rice recipe and mix in a can of drained and rinsed red kidney beans. Enjoy mon!