Kebab. Ka-bob. Shish Ka-bob. Kedap. Kabab. No matter what you call them, they are great, and
there is no better time than a nice, long weekend to make them happen.
There is nothing set in stone for making these delightful, colorful, Middle Eastern treats
that are often served on a stick. Clean out the refrigerator, and you'll likely have the ingredients
necessary for a fabulous batch of kebabs, which are quick and easy to prepare in no time.
Pork, beef, chicken, fish, seafood, vegetables, fruit, so many options, so little time!
Grab a few skewers and come with me, we're making Jerk-Style Chicken Kebabs!
Step 1: The Recipe...
Many compliments to my current favorite cookbook line - Cooking Light.
I can't say enough about every single recipe I've tried in any of their books.
This recipe is courtesy of Cooking Light's Annual Recipes Book from 2005.
1 teaspoon of grated lime rind
1/4 cup fresh lime juice
2 Tablespoons of extra virgin olive oil
1 or 2 Tablespoons of finely diced jalapeno pepper
1 Tablespoon of ground allspice (just my opinion, 1/2 tablespoon would be fine)
1 Tablespoon of brown sugar
1 teaspoon of salt
1 teaspoon of coarsely ground black pepper
1 teaspoon of dried thyme
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
3 garlic cloves, peeled and finely chopped
1/2 cup chopped onion
6 boneless, skinless chicken thighs (about one pound)
3 (6 ounce) boneless, skinless chicken breast halves
(I used nothing but breasts, all is well)
Parsley sprigs (optional, for decor)
Lime slices (optional, for decor)
Though the original recipe called for only making chicken Kebabs, I say we need other
ingredients. Let's go full-throttle and add fruits and veggies!
Fear not, no one is going to notice a miniscule dash of spice is missing.
I dread having to purchase a five dollar bottle of spice or herb I may only use once or twice
before it goes stale.