Jamaican Jerk kabobs not only provide plenty of protein, but will seriously boost your daily intake of fresh fruits and vegetables!
2 – 8 oz. packages of chicken chunk alternative or organic chicken (plain, no breading)
1 – 15 oz. can organic pineapple
1 organic red pepper
1 organic yellow pepper
1 organic orange pepper
1 – 8 oz. package organic Portobello mushrooms
½ organic onion
Jamaican Jerk marinade ingredients:
½ cup organic packed brown sugar
8 organic garlic cloves
4 Scotch bonnet peppers
2 bunches organic escallions (green onions)
1 tablespoon organic ground thyme or 2 tablespoons organic thyme leaves
¼ cup organic allspice or ½ cup ground organic allspice berries
1 teaspoon organic cinnamon
½ teaspoon organic nutmeg
2 tablespoons organic soy sauce
Salt and pepper to taste
Place vegan chicken chunks in a large shallow dish. Use a fork or meat fork to poke holes into the chunks, which will allow them to absorb more marinade.
Drain juice from pineapple and place juice in a bowl. Please the pineapples in dish with chicken.
Chop peppers and mushrooms into bite-sized chunks that will easily stay put on a skewer.
When chopping the peppers, be sure to wear rubber gloves, and wash your hands thoroughly afterward. You can decrease the heat of the peppers by discarding the seeds and by reducing the number of peppers you use.
Likewise, you can turn up the heat by retaining the seeds and increasing the numbers of peppers.
Slice the halved onion vertically into wedges. Add peppers, mushrooms and onion to the bowl of vegan chicken chunks.
To make the jerk marinade:
Chop escallions and thyme, if you’re using thyme leaves. Add escallions, thyme and all other jerk marinade ingredients to a blender or food processor. Puree until smooth. You can add a little more soy sauce, or even some of the pineapple juice, to make the marinade more liquid if you like.
Pour the marinade over the vegan chicken and chopped vegetables. Traditional Jamaican Jerk cooking calls for marinating overnight, then cooking very slow over a low charcoal fire.
If you don’t have a grill or you’re pressed for time, marinade the chicken and vegetables in the refrigerator for an hour.
When everything is done marinating, place the chicken and vegetables on skewers and broil them until the edges of the vegan chicken and vegetables are crispy and beginning to blacken.
To make this meal truly traditional Jamaican, serve the kabobs with a side of hard dough bread.