Jerk chicken kebabs with mango salsa

2 of five a day barbecue bbc good food magazine july bbq caribbean chicken breast chicken breasts diner dinner five a day folic acid fruit jerk carribean jerk seasoning kebabs lime limes main course mango mangoes olive oil red chilli red chillies red pepper red peppers rocket salsa spring onion spring onions summer super supper vitamin c yellow pepper yellow peppers

N/A

Source

Ingredients

2 tsp jerk seasoning (we used Bart)

1 tbsp olive oil

juice 1 lime

4 skinless chicken breasts , chopped into chunks

1 large yellow pepper , cut into 2cm cubes

100g bag rocket leaves, to serve

320g pack mango chunks, diced

1 large red pepper , deseeded and diced

bunch spring onions , finely chopped

1 red chilli , chopped (optional)

Method

Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.

Make the salsa by mixing all the ingredients together with some seasoning – add a chopped red chilli if you like extra heat.

Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers – aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.