Jerk Style Chicken Skewers with Corn on the Cob with Sweet Potato Chips

Lunch

Ingredients

1 garlic cloves

0.5 lemon juice

1 tbsp olive oil

2 tsp jerk seasoning

2 chicken fillet

1 red bell pepper

1 onion

4 large corn on the cob

4 sweet potatoes

4 tsp olive oil

2 tsp paprika

Directions

1. Mix the crushed garlic, lemon juice and olive oil with 1 tsp jerk seasoning (or 2 tsp if you prefer a spicier flavour). Stir in the chicken and set aside while you prepare the vegetables.
2. Slice the peppers and onion into 16 chunks – thread a piece of pepper onto a skewer, then onion, then chicken, finishing with onion.
3. Cook on the grill or a barbecue for 8-10 minutes, turning frequently.
4. Meanwhile cook the sweetcorn cobs in boiling water, or on the barbecue for 6-8 minutes.

For the Sweet Potato Chips:
1. Preheat the oven to 180°C (fan 160°C/gas mark 4).
2. Peel and cut the potato into thin and long strips.
3. In a large bowl toss them roughly in olive oil with paprika.
4. Lay the chips on a roasting dish and cook for 20 – 25 mins tossing every 5 minutes.

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