Chef Troy’s Spicy Jerk Kebabs with Mango Salsa
40 minutes | Makes about 12 skewers + 2 cups salsa
Jamaican jerk-style cooking typically uses a marinade or paste that includes pimiento and Scotch bonnet peppers. Scotch bonnet is intensely spicy with deliciously fruity undertones; if you prefer less heat, use sparingly and/or remove the seeds first. Use flat skewers, if you can, to keep veggies from moving around and falling apart.
Ingredients
2 Tbsp. balsamic vinegar
2 Tbsp. low-sodium jerk seasoning blend
2 lb. mushrooms (such as baby bella), wiped clean and sliced ¼-inch thick
1 ripe mango, peeled, pitted, and finely diced (about 1½ cup)
¼ cup red and/or green diced bell pepper
3 Tbsp. chopped fresh cilantro
2 Tbsp. finely chopped red onion
¼ tsp. finely chopped Scotch bonnet pepper (tip, TK)
3 Tbsp. fresh lime juice
3 Tbsp. freshly squeezed orange juice
½ of a jalapeño chile (tip, TK), minced
Instructions
Place mushrooms in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together vinegar and jerk seasoning. Pour over mushrooms; seal bag. Chill 30 minutes.
Meanwhile, for Mango Salsa, in a bowl combine mango, bell peppers, cilantro, onion, and Scotch bonnet. Add lime juice and orange juice. Toss to combine.
Thread mushrooms onto metal skewers. Reserve leftover marinade in bag. Grill over medium-high 5 minutes or until just tender and slightly charred, turning halfway through and basting with additional marinade. Serve skewers over Mango Salsa.
