We are having a bumper crop of peppers this year.
Everyday I’m picking lots of jalapeños, poblanos, and bell peppers.
The tomatoes are also actually starting to produce also.
|Three tomato plants–I warn everyone about over-planting.
I think the cherry tomato could probably use a bed to itself…it’s ridiculous.
(We had a late start due to storms and the tornado, but better late than never.)
I actually picked so many jalapeños this weekend that I made several jars of my candied jalapeños.
(Can’t wait for those, I finished off the last jar from last year last month.
That’s a lot of lasts.)
For late July, everything is looking pretty good.
Our temperatures have been somewhat moderate…95-98 degrees everyday
and we’ve actually had a little rainfall.
|Gorgeous tomatoes and cherry tomatoes|
I think that the storms really messed us up this year,
compared to the last few years.
We’ve had quite a bit of difficulty with flowering plants and some of our perennials.
They just haven’t had the best time of it this summer.
Now on to the recipe…
Like I said, our peppers have been flourishing.
I’m picking peppers like Peter Piper.
They are absolutely beautiful and taste as good as they look.
I thought that they would be perfect for kabobs.
So I pulled out my favorite marinade recipe–Jamaican Jerk,
sliced up peppers, onions, and potatoes,
and made a super quick, easy, and delicious meal.
Jamaican Jerk Chicken and Vegetable Kabobs
1 1/2 cups jerk marinade
2 pounds boneless skinless chicken breast tenderloins, cut into bite size pieces
2 large purple onions
4 large bell peppers
2 pounds small red potatoes, parboiled and cut into fourths
Skewer the chicken, onion, bell peppers, and potatoes. (I also made a kabob with just chicken and one with just potato). Brush the jerk marinade on all of the kabobs. Allow kabobs to marinate for at least 2 hours.
Preheat your grill to 350 degrees. Spray a light layer of cooking spray on the grill. Grill the kabobs until the chicken is cooked thoroughly, when the internal temperature reaches 160 degrees and juices are no longer pink. You will need to turn the kabobs a few times to prevent burning and sticking.
(The best part of this recipe is that you can make this with any type of vegetables–the sky is the limit.
Also, if you don’t like as much spice, then reduce the peppers in the marinade or don’t brush the vegetables with the marinade. They tend to really absorb the spice.)