Jamaican Jerk Kebabs


wooden skewers
1 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
8 oz. kielbasa sausage, cut into 1 inch pieces
25 shrimp deveined, cooked and de-tailed
1 yellow, orange or red pepper
1 small zucchini
1 small summer squash
1 small onion
8 oz. mushrooms
1 bag cherry tomatoes
Jerk Sauce:
1/2 cup extra-virgin olive oil
juice of 2 limes (5-6 tbsp.)
4 cloves of garlic
4 tbsp. fresh minced oregano
2 tbsp. grated lime peel
2 tbsp. onion powder
2 tbsp. brown sugar
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. cayenne pepper



Preheat grill to med-high heat. Brush grill rack with oil. Cut all the vegetables into 1 inch pieces. Combine the ingredients for the jerk glaze, mix and set aside. Thread meat and vegetables on skewers. Grill until lightly browned. Brush the meat skewers with the jerk sauce and grill for a couple more minutes on each side.

Serve hot and enjoy!



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