Chicken Kabobs

READY IN: 50mins




  • Slice limes in half, squeeze lime juice into food processor or Magic Bullet bowl.
  • De seed the chili, (be careful and use gloves) only using the outside flesh.
  • Add garlic and rest ingredients to food processor bowl.
  • Blend until all bits are mixed.
  • Save 1/4 of marinade to dot on meat after grilling.
  • Place meat into a dish or plastic bag, making sure the meat is completely covered.
  • Put in refrigerator for at least 2 hours, more is better. (Up to 24 hours for outstanding tastes).
  • If using wooden skewers, make sure you have soaked them in water for at least 30 minutes.
  • Prepare grill, and remove meat from marinade, (throw excess away).
  • Add 1 tablespoon of pineapple juice to extra reserved amount of jerk seasoning.
  • Thread chicken with vegetable, and fruit ingredients onto skewers in your own unique, creative way.
  • Carefully put chicken/vegetable skewers on grill, and turning frequently, cook for at least 10-15 minutes at a medium heat. (Watch them carefully).
  • Last 3-5 minutes lavishly apply (as desired) the extra Jerk Seasoning, to the kabobs.