West Indian Grilled Chicken & Shrimp Kabobs

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

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

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.

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.

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.