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Jerk Chicken Kebabs

jerkchickkab (3)I love this recipe. This has been a favourite recipe for us for a very long time. We think it has something to do with the fact that although the marinade has a mixture of what would otherwise be intense flavours, it just works!

For those of us who lead very busy lives (and who doesn’t), this recipe has only 3 steps: marinate, thread, cook.

Ingredients (Makes 12):
  • 1 kg (2 lb) chicken breast, boneless and skinless, cut into bite size pieces
For the marinade:
  • 1 tablespoons ground nutmeg
  • 1 tablespoon ground allspice
  • 1 tablespoon ground cinnamon
  • 1 red onion, chopped
  • 4 spring onions, finely chopped
  • 60 ml (1/4 cup) extra virgin olive oil
  • zest and juice of 1 orange
  • zest and juice of 1 lime
  • 60 ml (1/4 cup) soy sauce
  • 6 sprigs fresh thyme leaves
  • 1 clove garlic
  • 2 inches fresh root ginger, peeled
  • 1/2 teaspoon each salt and ground black pepper

1. In a food processor place all of the above ingredients except the chicken and blend to a purée
3. In a resealable plastic bag, place 1/4 of the marinade with all of the chicken then refridgerate overnight
5. Arrange the chicken on skewers and place 5 inches away from a medium to hot grill
6. Grill for up to 5 minutes on each side until juices run clear
7. In a small pan heat the remaining marinade

Serve over basmati rice with sliced cucumber dressed with yogurt, pour the warm marinade over the chicken and sprinkle everything with a little nutmeg and flat leaf parsley.

 

 

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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