Caribbean Chutney Kabobs Recipes

CARIBBEAN CHICKEN KABOBS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning. Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
• Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.

CARIBBEAN CHICKEN KABOBS

Steps:

• Cut chicken in 1" cubes.
• Drain pineapple, reserving 1/3 cup juice. Set pineapple aside.
• Combine pineapple juice and next 4 ingredients for marinade. Marinate chicken for at l east 1 hour.
• Arrange chicken, pineapple chunks and vegetable on skewers. Reserve marinade.
• Place kabobs on broiler grid. Brush kabobs with marinade broil under flame 10 to 12 minutes, turning and basting several times while broiling. Serve over rice, if desired.

CARIBBEAN PORK KABOBS

Steps:

• Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
• Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning).
• Grill over hot coals 10-12 minutes, turning often, until nicely browned.
• Serve with hot rice and kabobs of grilled fruit & pepper chunks, if desired.

BBQ CARIBBEAN BEEF KABOBS

Steps:

• Whisk the marinade ingredients to gether.
• Pour into a zip lock bag and add the meat.
• Marinade in the fridge from 8 to 24 hours, turning the bag every so often.
• Reserve the marinade.
• Thread the cubes on skewers.
• Grease your grill.
• Medium-High heat,baste occasionally.
• Cook for 7-10 minutes.
• The meat should be browned outside and still pink inside.

DEVILISHLY DIVINE TROPICAL KABOBS WITH A DEVIOUS TWIST

Steps:

• Mix together olive oil, apple cider vinegar, honey, Jamaican seasoning, and lime juice in a large glass bowl. Add meat and stir to coat. Let marinate for an hour or two.
• In another bowl, mix pineapple and mango with the rum. Let sit for an hour or two, stirring occasionally.
• Heat grill to medium low.
• Thread meats onto skewers, alternating with fruit and vegetables.
• Grill on medium low for about 20 minutes or until meats are cooked through.
• Serve with long grain/wild rice mixture and wedges of lime to squeeze over kabobs.