Spicy Jamaican Jerk Chicken Kebabs

OK, I know the ingredients list is long, but it is soooo worth it! Please use all fresh ingredients vs bottled or canned– it does make a difference!

First, heat a skillet to med-high heat and toast 1st three ingredients until they are fragrant (around 1 minute).

Place toasted spices, brown sugar (I use Splenda brown sugar and you can’t tell the difference, I swear) and next 10 ingredients into the food processor and blend until smooth.

Place spice mixture and chicken in a gallon Ziploc bag. Marinate in fridge for 2 hrs (turn bag and squish at least once). Pour chicken and marinade into a large bowl for easier access.

Alternate chicken and last 5 ingredients onto 12 inch skewers. (I prefer metal. If you use wooden, you MUST soak them in water or coconut rum for at least 20 minutes before threading on the goods or the chicken will be dry.) Brush with reserved marinade.

Cook 8-10 minutes on George Foreman grill or until chicken is done; may take less time on real grill. Makes 6 servings of 2 kebabs each or 12 servings of 1 kebab each. The more veggies, the more kebabs. Serve with black beans and steamed rice.

*It is important to cut kebab ingredients into same-sized pieces so that everything cooks in the same time frame.