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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: 30 min
Cook Time: 20 min


1 lb chicken thigh, boneless, skinless
1 lb 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 shallots, minced
1 garlic, clove, minced
1 tbsp ginger, fresh, sliced
1 tbsp chili pepper, red, hot, minced (optional)
¼ cup apple cider vinegar
1 tbsp molasses
1 tbsp sugar, brown, packed
2 tsp light tamari (or soy sauce)
2 tbsp orange juice
1 tsp allspice, ground
½ tsp cinnamon, ground
¼ tsp nutmeg, ground
⅛ tsp salt
½ tsp black pepper, freshly ground

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

Helpful Tip

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
Protein22 g
Fat4 g
Saturated Fat1 g
Carbohydrate11 g
Fibre1 g
Sugar6 g
Cholesterol125 mg
Sodium220 mg
Per 180 g serving % Daily Value
Vitamin A4
Vitamin C130
Vitamin B622
Vitamin B1239