Ingredients
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2 teaspoons fresh thyme leaves
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1 teaspoon salt
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2 teaspoons sugar
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1 teaspoon ground allspice
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cinnamon
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1 teaspoon ground black pepper
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3 tablespoons soy sauce
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1 tablespoon cooking oil
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1 tablespoon apple cider vinegar
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2 lbs chicken breasts, dice 1/2-inch thick
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1 1/2 lbs cucumbers
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3/4-1 cup sour cream
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3/4-1 cup mayonnaise
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1/8 cup cider vinegar
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1 tablespoon salt (or less to taste)
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1 pinch cayenne pepper
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1 hot pepper, finely ground (or 2 Scotch bonnet peppers)
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1 onion, finely chopped
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12 wooden skewers, soaked in water for 2 hours
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1/2 cup finely chopped scallion
Instructions
- Marinade:
- Mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor.
- Skewer 2 1/2 ounces of chicken onto each skewer(about 4 pieces). Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight.
- Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side.
- For the dipping sauce:
- Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. Yield: about 1 1/2 quarts.