Jamaican Jerk Grilled Kebabs


For the jerk glaze:

For the kebabs:


  1. If using wooden skewers, soak them for 30 minutes prior to use. Preheat grill to medium-high heat. Brush grill rack with oil.
  2. Combine the 1/4 cup olive oil, lime juice, garlic, oregano, lime peel, onion powder, brown sugar, allspice, cinnamon, and cayenne for glaze in a bowl; mix well. Set aside half of the glaze for serving.
  3. Thread chicken, sausage, and bell pepper pieces onto eight 10-inch skewers.
  4. Grill skewers, covered, over direct heat until chicken is no longer pink, about 8 minutes. Every two minutes, turn the skewers and brush with glaze, using all the glaze in the bowl. Just before serving, brush the skewers with the reserved glaze.

Printed from: www.sweetpeaskitchen.com