Jerk is originally from Jamaica, and has been embraced by all because the flavor is amazing. We love it and do a jerk cooking class, which some of you reading this right now might have attended.
The joy of making your own jerk seasoning is you can determine how spicy it should be. If you are not sure, go light on the heat. You can always add more later.
For these kebabs you can either use store bought jerk seasoning or make your own marinade from our jerk seasoning recipe. We’re using chicken in this presentation but shrimp, salmon or pork could easily be substituted…
Seasoning the Chicken
2 lbs Chicken, skinless boneless breast or thigh
For chicken Kebabs I prefer to use thighs because I think the kebab tends to be more tender and less dry. Cut the chicken into 1 inch pieces and season with salt and the jerk seasoning to taste. If you want your kebabs to have the full Jerk flavor, be generous with the seasoning. You should also season the chicken well in advance.
1 Cup jerk seasoning (Go here for our jerk marinade)
2 Red Bell Peppers, cut into 1 inch pieces
½ Pineapple, peeled cored and chopped into 1 inch chunks
¾ cup honey
¼ Cup rum
The skewers should be soaked in water for at least 30 minutes, so they don’t burn. A trick I like to use is to place the skewers in an 8 x 13 baking pan. Add water and then cover with a paper towel, this helps submerge the skewers.
To Make the Kebabs
Thread the chicken onto the soaked skewer adding a piece of pineapple and bell pepper between each piece of chicken.
In a small bowl, combine the rum and honey. Heat the grill, and over medium heat cook the kebabs about 5 minute per side brushing with the honey rum glaze.
An idea for using the other half of pineapple is…. Make a few kebabs with just pineapple chunks… Grill them, brush them with the rum glaze, and serve over ice cream (either vanilla or rum and raisin).
As always, enjoy!