Chicken Kebab in Jerk Marinade

Ingredients:

Kebab

• 1 kg boneless, skinless chicken breast, cut into 4 cm pieces.
• 1 cup freshly squeezed orange juice
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup fresh thyme sprigs
• 1 tbsp. ground allspice
• 1 tbsp. ground cinnamon
• 1 tbsp. ground nutmeg
• 3 cloves of garlic
• 3 green onions, chopped
• 1 piece ginger (5 cm), peeled
• Juice of 1 lime
• 1 red onion, chopped
• 1 Scotch bonnet chilli pepper
• Special equipment: bamboo skewers soaked in water for 30 minutes

Mango salsa

• 3 tablespoons freshly squeezed lime juice
• 2 tbsp. l. brown sugar
• 1 tbsp. chopped ginger
• 1/2 tsp hot sauce
• 2 green onions, chopped
• 1 cucumber, diced
• 1 mango, diced

Preparation:

1. In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onion, pepper, and some salt and pepper. Puree until smooth. Transfer all but 1/4 cup of the mixture to a 4-quart resealable bag.
   
   Add the chicken inside and marinate in the refrigerator for 1-2 hours.
2. Preheat the grill to medium-high heat. Thread the chicken pieces onto skewers and grill on one side for about 5 minutes.
3. Flip and cook until the meat is cooked through and dark grill marks appear. Top with mango salsa and serve with 1/4 cup of the remaining marinade as a dip.
   
   
   Recipe Chicken kebab with pineapple in sweet and sour sauce.
   
   This dish will be refreshed with the bouquet of dry Sylvaner wine.
   
   
   Mango salsa: In a medium bowl, combine lime juice, sugar, ginger and hot sauceMix thoroughly. Add green onions, cucumber, and mango. Stir and refrigerate for 1 hour.