Name: Jerk chicken kebabs with mango salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 tsp jerk seasoning (we used Bart); 1 tbsp olive oil; juice 1 lime; 4 skinless chicken breasts chopped into chunks; 1 large yellow pepper cut into 2cm cubes; 100g bag rocket leaves, to serve; 320g pack mango chunks, diced; 1 large red pepper deseeded and diced; bunch spring onions finely chopped; 1 red chilli chopped (optional)

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Jerk chicken kebabs with mango salsa

Jerk chicken kebabs with mango salsa

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

Plus marinating

A star rating of 4.2 out of 5.12 ratingsRate

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A simple colourful way with chicken that is packed with goodness

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tsp jerk seasoning

(we used Bart)
1 tbsp olive oil
juice 1 lime
4 skinless chicken breasts

chopped into chunks
1 large yellow pepper

cut into 2cm cubes
100g bag rocket

leaves, to serve

For the salsa

320g pack mango

chunks, diced
1 large red pepper

deseeded and diced
bunch spring onions

finely chopped
1 red chilli

chopped (optional)

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Nutrition: per serving

kcal263
fat5g
saturates1g
carbs19g
sugars17g
fibre4g
protein37g
salt0.3g

low

Method

step 1

Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
step 2

Make the salsa by mixing all the ingredients together with some seasoning – add a chopped red chilli if you like extra heat.
step 3

Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers – aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.

Recipe from Good Food magazine, July 2011

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A star rating of 4.2 out of 5.12 ratings

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