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West Indian Grilled Chicken & Shrimp Kabobs

West Indian Grilled Chicken & Shrimp Kabobs

West Indian inspired kabobs are infused with a complex, unusual marinade of the sweet spices allspice, cinnamon and nutmeg paired with molasses, brown sugar and orange. The minced hot pepper is optional but adds the traditional zing.


  • Serves: 8
  • Prep Time:
  • Cook Time:
  • 1 lb (0.5 kg) chicken thigh, boneless, skinless
  • 1 lb (0.5 kg) shrimp, shelled, raw, medium
  • 1 onion, large, cut in 1 inch (2.5 cm) chunks
  • 1 red pepper sweet, large
  • 1 yellow pepper, sweet, large
  • 3 green onions
  • 2 tbsp (30 mL) shallots, minced
  • 1 garlic, clove, minced
  • 1 tbsp (15 mL) ginger, fresh, sliced
  • 1 tbsp (15 mL) chili pepper, red, hot, minced (optional)
  • 1/4 cup (60 mL) apple cider vinegar
  • 1 tbsp (15 mL) molasses
  • 1 tbsp (15 mL) sugar, brown, packed
  • 2 tsp (10 mL) light tamari (or soy sauce)
  • 2 tbsp (30 mL) orange juice
  • 1 tsp (5 mL) allspice, ground
  • 1/2 tsp (2.5 mL) cinnamon, ground
  • 1/4 tsp (1.25 mL) nutmeg, ground
  • 1/8 tsp (0.5 mL) salt
  • 1/2 tsp (2.5 mL) black pepper, freshly ground


  1. Cut chicken into 1 inch (2.5 cm) cubes and place in large resealable plastic bag. Place shrimp in another bag. Set aside.

  2. Cut onion and sweet peppers into 1 inch (2.5 cm) chunks and add to a third large resealable plastic bag. Set aside.

  3. Make the marinade by adding the green onion, shallot, garlic, ginger, minced hot pepper (optional), cider vinegar, molasses, brown sugar, light tamari (or soy sauce), orange juice, allspice, cinnamon, nutmeg, salt and freshly ground black pepper to the bowl of a blender or food processor. Puree until smooth. Let the food processor do the work - ingredients don't have to be chopped. Divide marinade evenly between the three bags. Seal each bag and marinate in refrigerator for 1 hour and preferably overnight.

  4. Soak 16-20 wooden skewers in warm water for 20-30 minutes. Thread a piece of chicken onto a skewer followed by a piece of onion, shrimp and sweet pepper alternating in that order. Repeat. Place kabobs on platter as you make them. Pour any leftover marinade over kabobs.

  5. Heat grill to medium-high. Grill kabobs over medium-high heat until lightly browned, cooked through and internal temperature reaches 165°F (74°C) - approximately 7-10 minutes per side. Baste along the way with any leftover marinade. Turn half-way through cooking.

Cooking for one or two? Kabobs give perfect portion control and leftovers can be frozen or used in lunches.

Serve with brown rice, a cabbage salad and hot sauce!

The marinade can easily be doubled and the second portion frozen to give you a jump start on your next barbecue.

Nutrition Info

  • Per 180 g serving Amount
  • Calories 170
  • Protein 22 g
  • Fat 4 g
  • Saturated Fat 1 g
  • Carbohydrate 11 g
  • Fibre 1 g
  • Sugar 6 g
  • Cholesterol 125 mg
  • Sodium 220 mg
  • Per 180 g serving % Daily Value
  • Potassium 12
  • Calcium 6
  • Iron 15
  • Vitamin A 4
  • Vitamin C 130
  • Vitamin B6 22
  • Vitamin B12 39
  • Folate 8
  • Magnesium 20
  • Zinc 20

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