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)

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)

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.