Kabob ingredients:
2 8 ounce packages of chicken pieces alternative or organic chicken (plain, no breading)
A 15 oz can organic pineapple
1 red pepper, organic
1 organic yellow pepper
1 organic orange pepper
1 8 oz package portobello mushrooms, organic
½ onion, organic
Jamaican Jerk Marinade ingredients:
½ cup of organic cane sugar
8 cloves garlic, organic
4 Scotch Bonnet pepper
2 bunches organicescallions (onions)
Ground thyme 1 tablespoon thyme 2 tablespoons organic or biological
¼ cup organic or allspice allspice ½ cup of soil organic
1 teaspoon organic cinnamon
½ teaspoon nutmeg Bio
2 tablespoons organic soy sauce
Salt and pepper to taste
Dump defrosted vegan chicken pieces in a large shallow bowl. Pierce meat with a fork or turning the pieces that will be
so as to absorb moreMarinade. In traditional Jamaican cuisine, the meat is rubbed with the sauce and more
Aroma.
Let pineapple juice, reserve juice damage in a bowl and add the pineapple vegan chicken pieces. Chop peppers and
portobellos in chunks, which will be placed gently on a spit.
Cut the onion in half vertically into wedges. Add the peppers, onion and portobellos on the stack of vegan chicken pieces.
Escallions and thyme chopped, if you're with thymeLeaves. Add escallions, thyme and every other marinade ingredients in a snap
Blender or food processor, mix smooth puree.
When you cut the peppers, make sure to wear rubber gloves and wash hands thoroughly afterward. And whatever you do, do not rub your eyes! You can use the heat of the peppers, removing seeds and reducing the number of peppers are reduced.
Similarly, you can turn the heat, keeping the seeds and the increase in the number of peppers. TheirSoy sauce can be a little 'more, or even some of the pineapple juice marinade for more liquid if you want.
Pour the marinade over the chicken and chopped vegetables vegan. Jamaican Jerk Traditional requires marinating overnight, then cook very slowly over a low charcoal fire.
But if it's winter, or have a bit of time, you can marinate the chicken and vegetables in the refrigerator for an hour vegan. Then put them on a spit and grill until theThe edges of the vegan chicken and vegetables are crisp and beginning to blacken.
Scotch Bonnet peppers are a staple of Jamaican jerk cuisine. Scottish seem a hat, hence the name. They are similar to habanero peppers, the hottest peppers on the planet. If you can not, Scotch Bonnet peppers, jalapenos testing staff.
You can also experiment with using different types of organic products. Try cherry tomatoes, mango - whatever you want.
To make this mealJamaican truly serve the traditional kabobs with a side of bread, hard cheese. Red Stripe beer optional.
Serves four. MON was jammin '! 99
