Jerk Chicken kebab with Mango Salsa by Chef Simpson
Dive into this Caribbean/Mediterranean influence style Kebab.
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1 teaspoon of Obey seasoning
1 teaspoon of onion powder
1 teaspoon of garlic powder
2 teaspoon of Simpson’s Jerk Seasoning
2 oz. of Gravy Master
4 oz. of olive oil
3 oz. of fresh thyme
1 teaspoon of ferment seed
5 oz. of white vinegar
4 oz. of water
1 oz. of fresh garlic
Combine all the ingredients in a food processor and set aside. Cut about a 2 oz. portion of the chicken into small pieces, about the size of your finger. Now lightly marinate the chicken with the jerk seasoning to your taste. Place marinated chicken onto the skewer and lay flat on a cooking sheet tray. Then, place tray in the refrigerator for 2 hours. After two hours, take the chicken out and you’re ready to start the skewering process.
- Grill Use: To grill the chicken, be sure to soak the skewer first to avoid any burning of the wood. Grill on each side for about 1 minute under medium heat.
Oven Use: Cook on each side for 350 degrees for 5 to 8 minutes
3 ripe mangos, diced (see photos)
1 medium red bell pepper, chopped
½ cup chopped red onion
¼ cup packed fresh cilantro leaves, chopped
1 jalapeño, seeded and minced
1 large lime, juiced (about ¼ cup lime juice)
⅛ to ¼ teaspoon salt, to taste
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.
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