Boneless skinless chicken breast, sliced in halve and then cut into 1 inch strips
1 tbsp Island Caribbean Seasoning
1/2 cup BBQ Jerk Marinade
1/4 cup cooking oil with a high smoke point
Using a sharp filet knife cut the chicken breast into 1 in strips long ways. Season both sides with the seasoning. Place the chicken strips into a small zip-lock bag and add the marinade. Squeeze all of the air out of the bag and seal. Refrigerate for 4 hours or more.
Remove chicken from bag and weave each strip through a metal or wooden soaked skewer. You should be able to fit about 2 trips on each kabob and set aside. In the meantime heat a large skillet or griddle plate on medium high heat. Add the oil to line the pan. When hot (about 45 seconds) carefully lay each kabob into the hot oil. Cook on each side for about 3 to 5 minutes on each side. Brush with the bbq marinade every other minute. Serve Immediately.
Serve these kabobs with grilled sweet potato and grilled zucchini.
1 large (par-baked) Sweet Potato, sliced
2 Tbsp Brown sugar
2 tsp Ground Nutmeg
2 tsp Ground Cinnamon
Olive OilAs needed
Peel and slice 1 large sweet potato and cut 1 inch thick slices. Sprinkle about 2 tablespoons of brown sugar, 1 tablespoon of ground and 2 of nutmeg. Drizzle with the oil and massage the seasoning in. Let rest for about 15 minutes so the flavor can soak in. Bake on a greased pan at 375 degrees until the potato is almost tender. This should take about 15 to 20 minutes. Remove from oven and set aside until you are ready to grill it. In the meantime heat a large skillet or griddle pan on medium high heat. Add enough oil to lightly line the pan. When hot, (about 45 seconds) carefully lay each sweet potato slice on in the hot oil and allow to cook for about 2 minutes on each side. Serve immediately.