Ahh… it’s summertime and nothing like cooking out on the grill. This recipe is perfect because it’s quick (cooking time) though there is some time in the prep. But the prep is what makes everything taste so good. Kabobs also helps you embrace the delicious summer farmer market veggies too. You can make this with another seasoning you prefer but Jerk seasoning just felt like summer to me. And if you can’t get to Jamaica or the Caribbean then you can try and feel like you’re there at home.
This pairs well with coconut rice and a green salad or over greens or just enjoy it by itself with a nice cool drink
Extra Large Shrimp – enough to have 3-4 shrimp per Kabob
2 Red Peppers – prep, seed and cut
1 Red Onion – prep and cut
1 Large Zucchini – prep and cut, if desire
1 Fresh Pineapple – prep and cut
Small Lime – zest and juice
Cilantro – garnish if desired
Coconut Rice: if desire
2 cups White long grain or Jasmine Rice
1 14oz can Coconut Milk (full fat)
2/3 cups of water
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 tsp Cayenne Powder
1 Tbsp Salt
½ tsp ground Pepper
2 tsp Thyme
1 Tbsp Brown Sugar
1 tsp Allspice
1 tsp Paprika
1 tsp Red Crushed Pepper Flakes
½ tsp ground Cinnamon
½ tsp ground Cloves
½ tsp Cumin
Stir or whisk all the ingredients until well mixed together. Store in a airtight container.
Jerk means spicy cooking and cooking over an open flame.
You can use this season for beef, chicken, shrimp, pork or anything else you want to use Jerk Seasoning for.
In a saucepan bring the coconut milk and water and salt to a boil. Add the rice and cook according to package directions. Fluff when done and set aside. When serving, fluff rice again and add cilantro for garnish.
While the rice is cooking, prepare the ingredients for the Kabobs.
Prep the shrimp. Peel and devein the shrimp. I usually like to do this part but you can also purchase already peeled and devein shrimp. If frozen, thaw under cold water. Pat the shrimp dry.
In a large bowl add 1 Tbsp or more of the Jerk Seasoning. Using a spoon stir to coat the shrimp with the seasoning mixture and drizzle with oil. Set aside. If not used until later, place in the refrigerator.
Cut in half and core and deseed the peppers. Cut out any of the ‘white’ flesh. Cut the halves in half. Then cut in big chunks to fit on a skewer placed in a bowl. Drizzle with a dash of olive oil.
Cut the ends off of a zucchini and cut in half long ways. Scoop out any ‘pulp’. Cut in big chunks, enough to have one large chunk on each skewer placed in a bowl. Drizzle with a dash of oil and mix.
Cut the onion in half (core to core) and then cut in quarters. Place in a bowl with juice of one lime and zest and sprinkle with salt. This will help in taking away some of the harsh onion taste of the red onion
Using a sharp knife or serrated knife and cut the ends off and the outer ‘skin’ of the pineapple. Using a paring knife cut out the ‘brown eyes’ that may be left on the pineapple.
Slice in large slices and take out the core in the middle. Cut the slices in large chunks to fit at least 2 chunks on each kabob.
Now that we have all of the prep done lets’ make some kabobs.
Soak wooden skewers for at least 30 minutes. Alternate the onion and pepper. Omit if not using zucchini.
For each kabob – start with an onion or pepper, shrimp, onion or pepper, pineapple, zucchini, onion or pepper, shrimp, onion or pepper, pineapple, onion or pepper, shrimp and end with the opposite of what you started with.
You should have about 8-10 kabobs. Make additional kabobs out of the leftover pineapple and veggies. If needed, brush the kabobs with olive oil and sprinkle a little of the jerk season over the kabobs.
You can use an outside grill, a grill pan on the stove or broil the kabobs on a sheet pan in the oven. Heat the grill or grill pan on medium heat. You want to make sure you don’t cook the kabobs too fast so that the ingredients are cooked on the outside but not enough on the inside. Broil on low to cook the veggies and shrimp but also to get the char.
Grill the kabobs for about 6-8 minutes on each side or about 10-12 minutes total, or until the shrimp is not pink and opaque and the veggies are char and cooked but not soft.
Serve with coconut rice and a green salad.
Keep pineapple away from the shrimp when storing or using the kabobs later to prevent the acidity from the pineapple ‘cooking’ the shrimp, like ceviche.
Store leftover kabobs by placing the shrimp in a separate bowl and veggies in another.
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