Jerk skewers with wedges

Jerk skewers with wedges

Tags

Weekend
skewers

Cook

Ingredients

  • 1 block tofu
  • 4 chicken thighs
  • ½ yellow onion, roughly diced
  • 6 cloves garlic
  • 1 inch ginger, roughly chopped
  • 2 tbsp thyme
  • ¼ cup spring onions, chopped
  • 2 tbsp all spice
  • ¼ tsp nutmeg
  • 1 tsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • Juice of 2 limes
  • 1 scotch bonnet
  • ¼ cup vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups pineapple, roughly chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 red onion, large segments
  • 8 potatoes, peeled
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 mango, cubed
  • 1 red onion, finely diced
  • 1 red chilli, finely chopped
  • 2 tbsp chopped coriander
  • Squeeze of lime juice
  • Salt to taste

Steps

  1. Drain and press the tofu. Dice the chicken. Once pressed cut the tofu into slices.
  2. Combine ingredients from onion to black pepper in the blender and blend until evenly chopped and combined.
  3. Divide between two containers and add the chicken to one and tofu to the other. Marinate overnight.
  4. Thread the tofu, chicken and vegetables onto skewers. Brush with oil and cook on the grill, turning frequently.
  5. Garnish with a squeeze of lime juice and salt & pepper.
  6. Preheat the oven to 200C.
  7. Cut the potatoes into wedges. Add to a large bowl with olive oil, garlic powder, paprika, salt and black pepper.
  8. Spread in a single layer over a baking sheet lined with non-stick foil and bake until golden and cooked through.
  9. Remove from the oven and while they are still hot, season with garlic salt to taste.
  10. Mix ingredients from mango to coriander in a bowl. Squeeze in the lime juice and mix. Season to taste with salt.