From The Spice & Tea Exchange®
2 tsp Matanzas Chili Spice Blend
1 TBS Jamaican Jerk Spice Blend
1 tsp Kahuna Garlic Salt Spice Blend (about 30 grinds)
From the Grocer
1/3 cup + 2 TBS canola or vegetable oil
¼ cup chopped fresh parsley
3 TBS orange juice
1½ lbs boneless skinless chicken breasts or thighs, cut into 1½ inch chunks
6-8 kebab skewers
3 cups any combination 1½ inch chunks of pineapple, ½ inch thick zucchini, red & green bell peppers, and onions
To make marinade:
WHISK 1/3 cup oil, Matanzas Chili Spice Blend, Jamaican Jerk Spice Blend, parsley, and orange juice in a small bowl, until fully combined.
TRANSFER marinade to a large zipper lock bag. Add chicken, seal and place in refrigerator 2-4 hrs.
To make kebabs:
PREHEAT grill or grill pan.
COMBINE pineapple, vegetables and 2 TBS oil in a large bowl. Add the Kahuna Garlic Salt Spice Blend, and toss to fully combine.
ASSEMBLE kebabs by threading alternate chicken, pineapple, and vegetable chunks onto kebabs. Discard bag with marinade and wash hands and surfaces thoroughly after handling raw poultry.
GRILL, turning kebabs ¼ turn after each 2 mins. Remove when chicken is fully cooked through and registers 165°F for white, and 175°F for dark meat.
Yield: 6-8 servings
Total Time: 4 hrs 8 mins
Prep: 4 hrs
Cook: 8 mins