Jim Jeffords, the executive chef at Alexandria’s neighborhood favorite Evening Star Cafe and dad to six-month-old Virginia, has come up with this delicious Mediterranean-inspired meal that is a crowd-pleaser for lunch or dinner.
Jerk-Chicken & Vegetable Kebabs
Ingredients
| 3 skinless, boneless organic chicken breasts, cut into 2-inch cubes | 1 green pepper |
| 1 yellow bell pepper | 1 red onion |
| 1 head radicchio | cherry tomatoes |
Marinade
| 1 teaspoon ground allspice | 1 teaspoon nutmeg |
| 1 teaspoon freshly ground black pepper | 3 tablespoons soy sauce |
| 1 tablespoon vegetable oil | 1 tablespoon apple-cider vinegar |
| 2 teaspoons sugar | 1 small onion, chopped |
| 1 tablespoon dried espelette pepper | kosher salt, to taste |
Dipping sauce
| 1 English cucumber, finely diced | 1 tablespoon apple-cider vinegar |
| 1 cup mayonnaise, preferably Duke’s | 1 tablespoon kosher salt |
| 1 head radicchio | 1 tablespoon garlic, minced |
| 1 tablespoon Dijon mustard | pinch of espelette pepper |
| 1 cup sour cream |
Instructions
In a large bowl, mix all marinade ingredients well. Mix in chicken, and toss to coat. Refrigerate and let marinate overnight. Ingredients for dipping sauce can be whisked together and refrigerated the night before, as well.
Remove chicken from marinade and thread onto skewers, alternating with sliced vegetables. Grill.
Serve with dipping sauce.
