Guava Jerk Chicken Kebabs
A smokey, spicey sweet balanced kebab with chicken thighs and veggies.
Ingredients
- Chicken Thighs, cubed
- Green Bell Pepper, evenly chopped
- Orange Bell Pepper, evenly chopped
- Red Onion, evenly chopped
- Wet Jerk paste
- Dry Jerk seasoning
- Sriracha BBQ Sauce (or your favorite bbq sauce)
- Guava Paste
- Neutral flavored oil
- Salt to taste
Instructions
- Preheat oven to 375 degrees
- If using wooden skewers, soak them in water so that they don’t burn in the oven or on the grill.
- Season your chicken by pouring a little neutral flavored oil, a healthy dash of dry jerk seasoning and salt. Massage in and let rest.
- Toss your veggies together in a separate bowl with a little neutral flavored oil and let rest.
- Using a blender, blend equal parts bbq sauce, jerk paste and guava paste. I recommend blending first because the guava paste is thick and gunky. This first step will help it break down easier. Add the blended mix into a pot and let simmer until beautifully melded. There are not measurements for this. Use your creativity and taste buds. Make sure you simmer on low heat because the sugars in the guava and bbq sauce will burn if the heat is too high. Once your sauce is perfect, remove from heat and let rest until ready to use.
- Now that you have all the components ready for your Guava Jerk Chicken Kebabs, it’s time to skewer and place on a non-stick baking pan/sheet. If it’s not non-stick, cover the bottom of your baking pan/sheet with parchment paper.
- Once skewered, brush on some of your Guava Jerk sauce and place in your preheated oven for 20 minutes.
- After 20 minutes remove the skewers from oven, ROTATE them and brush on more Guava Jerk Sauce and then cook for additional 10 minutes.
- Remove from oven and brush on more sauce (if so desired)!
- Serve with Zucchini Shallot Couscous (see blog for recipe)