Jerk Chicken Kabobs

By pammons

Ingredients

• 5 large green onions
• 1 jalapeno chili, seeded and cut up
• 1 piece (1 inch) fresh ginger, peeled and cut up
• 2 tablespoons white wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 3/4 teaspoon ground allspice
• 3 teaspoons vegetable oil
• 1/2 teaspoons salt
• 1 1/4 pounds skinless, boneless chicken-breast halves, cut into 12 equal pieces
• 1 medium red pepper, cut into 1 inch pieces

Details

Servings 4

Preparation

Step 1

Coarsely chop 2 green onions; cut remaining 3 green onions into 2-inch-long pieces and reserve. In blender at high speed or in a mini food processor, with sharp side of blade facing up, blend chopped green onions with jalapeno, ginger, vinegar, Worcestershire, thyme, allspice, 2 teaspoons oil, and 1/4 teaspoon salt until blended, scraping down side of blender once. Transfer herb mixture to medium bowl; add chicken pieces and toss to coat evenly.

In a small bowl, toss red pepper and green-onion pieces with remaining 1 teaspoon oil and remaining 1/4 teaspoon salt.

On 4 long skewers, alternately thread chicken, red pepper, and green onions.

Place kabobs on grill over medium heat; brush with any remaining marinade. Grill kabobs 10-12 minutes or until juices run clear when chicken is pierced with tip of knife.

about 200 calories per serving.