Jamaican Jerk Grilled Kebabs With Chicken And Smoked Sausage
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Lime juice||3 Tablespoon (1 Piece)|
|Garlic||2 Clove (10 gm), minced|
|Minced oregano||2 Tablespoon|
|Grated lime peel||1 Tablespoon|
|Onion powder||1 Tablespoon|
|Light brown sugar||1 Tablespoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Boneless skinless chicken breasts||1 Pound, cut into 1-inch pieces|
|Light smoked sausage||8 Ounce, made with turkey, pork, and beef, cut into 1-inch pieces|
|Green bell peppers||3 , cut into 1-inch pieces|
Preheat grill to medium-high heat.
Brush grill rack with oil.
Combine the 1/4 cup olive oil, lime juice, garlic, oregano, lime peel, onion powder, brown sugar, allspice, cinnamon, and cayenne for glaze in a bowl; mix well.
Set aside half the glaze for serving.
Thread chicken, sausage, and bell pepper pieces onto eight 10-inch skewers.
Grill skewers, covered, over direct heat until chicken is no longer pink, about 8 minutes.
Turn skewers and brush with glaze every 2 minutes during grilling, using all the glaze in the bowl.
Just before serving, brush skewers with reserved glaze.