Rustie Lee's Caribbean jerk chicken kebabs with pineapple slaw
Rustie is back to bring the Caribbean sunshine to the studio this half term. Ready in under 30 minutes, Rustie’s spicy jerk chicken kebabs with sweet pineapple slaw is perfect for any night of the week.
Caribbean jerk chicken kebabs with pineapple slaw
Serves 4
Ingredients
Johnny Cakes
450g self raising flour
50g butter
1 tsp sea salt
1 tsp baking powder
250ml water
Oil for deep frying
Jerk seasoning
1 tbsp allspice
1 tbsp chilli powder
1 tbsp paprika
2 tsp cinnamon
1 tsp salt
1 Scotch Bonnet pepper
½ red pepper, chopped
½ green pepper, chopped
1 bay leaf
1 medium onion, chopped
6 cloves garlic
180ml olive oil
Chicken kebabs
4 chicken breasts
Jerk seasoning (as above)
Pineapple slaw
1 white cabbage
1 medium pineapple
1 medium red onion
Juice of 1 lemon
Grated rind of half a lemon
Mayonnaise
Nutmeg
Black pepper
Salt
Additional pineapple juice if needed
Method
Johnny cakes
1. Sieve the flour, salt and baking powder together and rub in the butter.
2. Add water and make into a dough.
3. Roll approx 75g amounts of the dough into balls and flatten the tops.
4. Heat the oil and deep fry until golden brown. Drain on kitchen paper.
Jerk seasoning
1. Create the jerk seasoning by combining the dry ingredients and blending. Once combined, mix through with the oil gradually.
Chicken kebabs
1. Cut each chicken breast into 8-10 pieces.
2. Marinate the chicken pieces in Jerk seasoning for at least an hour or overnight.
3. Preheat the oven to 200°C and arrange the chicken pieces on skewers.
4. Lay the skewers on a baking tray and sprinkle them with oil.
5. Barbecue or bake the skewers for 15-30 minutes until the chicken is fully cooked and golden brown.
6. Serve the chicken skewers with a side of coleslaw and fried dumplings.
Pineapple slaw
1. Cut white cabbage into thin strips using a knife or other instrument and set aside.
2. Peel the pineapple and remove the stalk in the middle. Collect the juice and chop the pineapple flesh into small cubes. Set aside.
3. Peel the red onion and chop into fine rings. Set aside.
4. Juice and grate the skin of half a lemon and set aside.
5. In a large bowl, mix together two heaped tablespoons of mayonnaise (or more depending on your taste), lemon juice, lemon rind, and pineapple juice until the ingredients reach a creamy consistency
6. Season the mixture with nutmeg, salt, and black pepper to taste.
7. Add the white cabbage, pineapple and red onion to the bowl and mix together vigorously using your hands.
8. Place the mixture in the fridge for about an hour before serving.