Jerk Chicken Kebabs
Monash African Society (MAFS) is a vibrant and inclusive club aimed at connecting Monash students who are of African descent or are interested in learning more about African culture. We provide a space to promote cultural diversity, as well as encourage awareness of and involvement in African culture, history and current affairs. Our primary goal is to establish a diverse community in which students who identify with and/or appreciate the African experience can socialise, be educated and network.
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500 grams of skinless, boneless chicken breast, cubed into 3-5cm pieces
1/4 cup vegetable oil
1 habanero pepper**
1 teaspoon grated ginger
2 garlic cloves
1 red onion
2 tablespoons of honey
3 tablespoons of lime juice
2 tablespoons of MasterFoods Spicy Jerk Seasoning© ***
1 teaspoon salt
1 cup of pineapple chunks
**Note: add more depending on your spice tolerance
***Note: substitute for allspice if unable to find jerk seasoning
Wet wooden skewers and set aside. Preheat oven to 200°C fan-forced, line bake sheet with foil and spray with non-stick spray.
Use a blender or a food processor to puree vegetable oil, habenero, ginger, garlic, onion, honey, lime juice, jerk seasoning and salt. Coat and toss chicken in mixture. Skewer chicken and pineapple onto skewers.
Set kebabs on foil and roast for 30-40 minutes, turning over halfway through cooking