During the heat of the summer, I think we’re all looking for ways to get out of the kitchen and keep cooking contained to the outdoors on a grill. One dish that’s perfect for grilling season is Kabobs. Kabobs can be assembled with any vegetable and meat you have handy in the fridge and you can flavor them up a million different ways. Since it’s summer, Jamaican Jerk Chicken Kabobs with Coconut Dipping Sauce just sounded like a great way to add some island flavor to a work week weeknight dinner. Who doesn’t want to be mentally transported to an island on a random Tuesday?!
If you’ve been following my blog for any length of time, you know by now that I like to keep things as scratch made as possible. While it’s convenient to buy a pre-mixed Jerk seasoning, I like to make use of my spice cabinet and mix my own. Partly because I can control what goes into it sugar and salt wise, and because I tend to buy blind at the grocery store, ending up with ten bottles of cinnamon or cumin. Anyone else guilty of this?
Okay, and since we’re making a semi-spicy kabob (also a reason to make your own so you can control the spice factor), we needed something cool to dippy dip the chicken in. Cool and spicy go together like sweet and salty. The combination of the two flavors are super palate pleasing. This coconut dip comes together in minutes and you can prep it ahead of time to let the flavors really develop. The whole meal can be prepped the night before or the morning of. However, if you’re like me and not quite THAT on top of it, just assemble the dip first so it can have time to do it’s thing.
Enjoy this one! You’re whole family will love it, and you’ll love how quickly you can get dinner on the table.