These Kebabs were so yummy. Never thought bacon wrapped bananas would taste good, but I am pretty sure just about anything bacon-wrapped tastes good, lol. Enjoy!
Caribbean Chicken, Bacon/banana, and Mango Kebabs
(Recipe from “More BBQ and Grilling for the Big Green Egg and Other Kamado-style cookers, by Eric C. Mitchell)
¼ cup dark rum (if you are on SCD eating plan, bourbon can replace the dark rum)
½ tsp smoked jalapeño powder or 2 Tbsp diced jalapeño (seeds and ribs removed)
2 Tbsp lime juice or 2 drops lime essential oil
2 Tbsp honey
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp kosher salt
½ tsp ground pepper
Cayenne pepper to taste (optional – if you like it spicy)
2 lbs boneless, skinless chicken pieces (breast and/or thighs)
2 firm bananas
6 thin slices bacon
Salt and pepper
2 Tbsp unsalted butter or ghee
Prepare marinade in medium bowl, combining all ingredients. Mix well, place in a plastic ziplock bag and set aside.
Cut chicken into medium-sized chunks and add to the marinade. Refrigerate for 2-4 hours, turning and massaging the bag of chicken regularly.
Once chicken has marinated, cut bananas into 1 inch pieces and the bacon in 4 inch pieces. Wrap them across and under the banana pieces in such a way that the skewers hold the bacon in place.
Cut the mangoes into medium sized chunks, removing skin.
Add the fruit and meat to the skewers using water soak wooden skewers or metal skewers, leading with chicken and then adding mango and bacon wrapped bananas alternately, ie. Chicken, mango, chicken, bacon/banana, chicken, etc. Leave space at the end of the skewer stick for handling.
Grill skewers on an oiled grate until chicken reaches an internal temp of 165 degrees Fahrenheit, about 8 minutes – turn every 2 minutes.
While the skewers cook, boil the remaining marinade and the butter in a small saucepan for 5 mins. Mop the marinade onto the skewers as they cool (We basted the skewers as they cooked and that worked great too).