Vegan Jamaican Jerk Kabobs

Barbecue ingredients:

2 8 ounce pack of chicken nuggets or organic chicken [normal, no breadcrumbs]

1 15 ounces from organic pineapple

1 organic red pepper

1 organic yellow pepper

1 organic orange pepper

1 8 oz. Packed Organic Portobello Mushrooms

Organic onion

Jamaican Jerk Marinade ingredients:

C cup organic packaging brown sugar

8 organic garlic cloves

4 Scottish Hat Chili

2 strings of organic escallions [green onions]

1 tbsp organic thyme or 2 tbsp organic thyme leaves

C cup organic allspice or c cup ground organic allspice berries

1 teaspoon organic cinnamon

Te teaspoon organic nutmeg

2 tablespoons organic soy sauce

Seasoning with salt and pepper

Thaw the thawed vegan chicken nuggets in a large platter. Use a fork or a meat fork to drive the hole into the block
from

  Let them absorb more marinade. In traditional Jamaican cooking, the meat is scored and rubbed with the sauce.
from

  taste.

Drain the juice from the pineapple; place the juice in a bowl and add the pineapple to the vegetarian chicken nuggets. Cut peppers and
from

  Portobellos is a bite-sized block that is easy to put in a string.

Cut half of the onion vertically into a wedge shape. Add the peppers, portobellos and onions to a pile of vegan chicken nuggets.

If you are using thyme leaves, cut off escallions and thyme. Add escallions, thyme and all other Jerk marinade ingredients
from

  Mixer or food processor; raw pulp until smooth.

When chopping the pepper, be sure to wear rubber gloves and wash your hands thoroughly. No matter what you do, don't blink your eyes! You can reduce the heat of the pepper by discarding the seeds and reducing the number of peppers used.

Again, you can increase the heat by keeping the seeds and increasing the number of peppers. You can add a little soy sauce, even some pineapple juice, and if you want, you can make the marinade more intense.

Pour the marinade on vegetarian chicken and chopped vegetables. Traditional Jamaican Jerk cooking requires overnight pickling and then cooking very slowly under low charcoal fire.

But if it's winter or if you need time to tighten, you can marinate vegetarian chicken and vegetables in the fridge for an hour. Then bake them on the skewers until the edges of the vegetarian chicken and vegetables are crispy and begin to darken.

Scottish hat pepper is the staple food of Jamaican Jerk cooking. They look like Scottish hats, so they get their name. They are similar to Havana peppers, the hottest peppers on the planet. If you can't find any Scottish hat peppers, try organic jalapeno.

You can also try different types of organic produce. Try cherry tomatoes, mangoes - whatever you like.

In order to make this meal truly a traditional Jamaican, you can add hard dough to the toast. Red striped beer is available.

Supply four. You are jammin', Monday! 99

---

Orignal From: Vegan Jamaican Jerk Kabobs