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Jerk Chicken Kebabs


This recipe showcases The Spice Peddler's Jamaican Jerk Seasoning and can also be adapted to make pork kebabs. Serves 6.


1.5kg skinless and deboned chicken thighs each cut in half

2 tablespoons Spice Peddler's Jerk Seasoning

60 ml canola oil

Zest of 2 limes

Juice of 2 limes (remember to zest before you juice!)

60 ml light soya sauce

60 ml cider vinegar

Bamboo skewers soaked in water for an hour prior to grilling


Combine all the ingredients together in a bowl using your hands to work the marinade into the chicken.

Place everything into a ziplock bag and refrigerate for at least 4 hours, or overnight.

Thread 4-6 pieces on a wet bamboo skewer.

Ideally grill over hot charcoal for 5 mins each side, but you can also cook on a standard gas bbq for the same time.  Baste with left over jerk sauce as you cook.

We recommend a little sprinkling of the Peddler’s extra smoked sea salt prior to serving!   

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