I almost forgot how delicious these Jerk kebabs were. I used to make these all the time when I was going thru a phase. A kebab phase, alternating these with Chicken Tikka Kebabs (recipe will follow soon). But having said that I am a real fan of anything on a little wooden skewer like Chicken Saté (Saté Ajam) or Skewered Chicken Ras el Hanout on home made Flatbread with Sun dried Tomato Hummus and Garlic Dill Yoghurt dip.
The great thing with this recipe is that you just blitz the marinade in the blender, pour it over the cubed chicken and let the magic begin. They end up being so juicy and tender and flavourful, that I honestly don’t know why I don’t make every week.
As for the coconut rice……mmmmmh. I love brown rice because of the bite it has but if you prefer white rice go right ahead, adjust the cooking time accordingly because this brown rice I have from my health food store takes about 40 minutes because it is completely raw and hasn’t been pre cooked. So check the package before you start with which ever rice you choose, you don’t want to end up with rice pudding. You may have to adjust the cooking liquid accordingly.
The roast Broccoli is actually one of my favourite cooking methods for cauliflower and broccoli and I rarely eat it any other way. I always make twice as much for my Buddha Bowl or salad the next day. I pre steam the Broccoli in the microwave for two to three minutes with just the water that’s attached from rinsing. Then throw it into a hot frying pan with a drizzle of olive oil and salt. Simple can be soooo good.
Dairy Free √
Refined sugar free √
Gluten free √
For the Jamaican Jerk kebabs:
- 1 lb. Chicken breast, cubed
- 4 spring onions
- 2 garlic cloves
- 1 red chili
- 1 piece of fresh ginger, peeled
- 1 tsp. Cumin
- 1 tsp. Smoked paprika
- 1 tsp. dry thyme
- Juice of one orange
- 2 tbsp. honey
- 1 tsp. allspice
- 3/4 tsp. Salt
- 1/2 tsp. cinnamon
- freshly ground pepper
For the Broccoli:
- 1 lb. Broccoli florets
- 2 -3 tsp. Olive oil
- Salt to taste
For the Coconut rice:
- 1 1/2 C. brown or whole grain rice rinsed
- 2 C. Coconut milk
- 2 – 3 C. water
- 1 small onion chopped fine
- 1 clove garlic peeled and grated
- 1/2 tsp. Salt
For the coconut rice:
- Put the coconut milk and 2 cups of water in a large pot with the onion garlic and salt.
- Bring to a simmer.
- Wash the rice thoroughly until water runs clear.
- Add to the pot.
- Bring to a simmer again and cook for about 40 minutes depending on which rice you use.
- Add more water if necessary.
- When the rice is done, drain.
- Turn off the heat, but leave the pot on the burner, covered. Allow the rice to sit for another 5 to 10 minutes, or until you’re ready to eat. Your coconut rice will stay warm this way.
- Fluff the rice with a fork, and serve
For the chicken:
- Place all the ingredients for the marinade in a food processor.
- Blend until it is pureed.
- Place the chicken cubes in a glass bowl and pour over the marinade.
- Leave to marinate for a few hours or overnight.
- Take out of the marinade and pat dry the chicken dry with kitchen paper.
- Thread on to wooden skewers.
- Heat griddle pan to medium.
- Brush kebabs with a little oil.
- Cook for about 5 – 7 minutes depending on size, turning frequently.
For the Broccoli :
- Rinse the Broccoli florets thoroughly.
- Place in a microwave safe bowl and cover partially or use a special steamer.
- Microwave for 3 minutes.
- Remove from microwave and let the steam evaporate.
- Heat a large frying pan and add the oil.
- Add the Broccoli and fry until golden and crispy on medium high heat. About 5 minutes.
To put the bowl together:
Place some rice in a bowl, Add the roast broccoli. Place the Jamaican Jerk Chicken kebabs on top and serve with mango, radishes, lime wedges and mango chutney.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥
Not quite what you’re looking for? How about Lamb Souvlaki or maybe a Chicken Saté (Saté Ajam)