During the heat of the summer, I think we’re all looking for ways to get out of the kitchen and keep cooking contained to the outdoors on a grill. One dish that’s perfect for grilling season is Kabobs. Kabobs can be assembled with any vegetable and meat you have handy in the fridge and you can flavor them up a million different ways. Since it’s summer, Jamaican Jerk Chicken Kabobs with Coconut Dipping Sauce just sounded like a great way to add some island flavor to a work week weeknight dinner. Who doesn’t want to be mentally transported to an island on a random Tuesday?!
If you’ve been following my blog for any length of time, you know by now that I like to keep things as scratch made as possible. While it’s convenient to buy a pre-mixed Jerk seasoning, I like to make use of my spice cabinet and mix my own. Partly because I can control what goes into it sugar and salt wise, and because I tend to buy blind at the grocery store, ending up with ten bottles of cinnamon or cumin. Anyone else guilty of this?
Okay, and since we’re making a semi-spicy kabob (also a reason to make your own so you can control the spice factor), we needed something cool to dippy dip the chicken in. Cool and spicy go together like sweet and salty. The combination of the two flavors are super palate pleasing. This coconut dip comes together in minutes and you can prep it ahead of time to let the flavors really develop. The whole meal can be prepped the night before or the morning of. However, if you’re like me and not quite THAT on top of it, just assemble the dip first so it can have time to do it’s thing.
Enjoy this one! You’re whole family will love it, and you’ll love how quickly you can get dinner on the table.
Jamaican Jerk Chicken KabobsSERVES 4-6 PrintDownload
- 1 lbs of chicken breasts
- 2 medium zucchini
- 2 medium yellow squash
- 1 red onion
- Jamaican Jerk Seasoning (recipe below)
- olive oil
- wooden skewers
- Rinse the chicken and pat it dry with paper towels.
- Cut the chicken into approximately 2 inch pieces. Place in a bowl and toss with about 1/4 cup of the jerk seasoning. Cover with plastic wrap and refrigerate while you prep the vegetables.
- Soak the skewers for about 10 minutes in a small shallow pan filled with water before assembling the kabobs to keep them from burning on the grill.
- Slice the onion, zucchini and squash.
- To assemble the kabobs, place a piece of chicken on the end and then build the kabob up with a a slice of zucchini, squash and onion. Repeat until all the ingredients have been used up and you have about 8-10 kabobs.
- Heat your grill to medium heat and brush with olive oil. Place the kabobs on the grill and cook for about 5-7 minutes. Flip them and cook for another 5-7 minutes until the chicken is cooked through and the veggies are crisp tender.
- Serve the kabobs with a side of rice and the Coconut Dipping Sauce
Coconut Dipping SauceSERVES 4-6 PrintDownload
- 1/2 cup plain Greek yogurt
- 1/2 cup full fat coconut milk
- 1 small can of crushed pineapple, drained well
- 1 Tablespoon of chopped cilantro
- juice of 1/2 lime
- pinch of salt
- In a small mixing bowl, combine the yogurt, coconut milk, drained pineapple, chopped cilantro, lime juice and a pinch of salt. Stir well to combine. Cover and refrigerate until ready to serve
Jerk SeasoningSERVES PrintDownload
- 1 Tbsp of brown sugar
- 1 Tbsp of onion powder
- 2 Tbsp of garlic powder
- 1 Tbsp dried parsley
- 1 Tbsp of dried thyme
- 3 tsp of salt
- 3 tsp of pepper
- 3 tsp of paprika
- 3 tsp of crushed red pepper flakes
- 1 Tbsp of ground nutmeg
- 1 Tbsp of ground cinnamon
- 3 tsp of ground allspice
- 1 Tbsp of cayenne pepper (or a little less depending on how spicy you'd like the seasoning)
- Mix all the spices together in a small bowl.
- Store leftover seasoning in an airtight container in your pantry.