Sorry for my month long absence! I wish I could say that I’ve been off doing something fun but I’ve really been doing nothing more than living everyday life. Anyway, I hope to get back into a normal routine here so thanks for being patient and thanks for coming back! My favorite season is here so it’s got me itching to do some serious cooking again. But before I break out the soups, apple and pumpkins, I held on to summer for one more day and made these grilled Pickapeppa Chicken and Mango Kebabs.

Chicken is marinaded in Pickapeppa sauce (also considered Jamaican ketchup and usually found near the marinades and steak sauces in the grocery store) and garlic before being threaded onto skewers with chunks of mango and fresh red pepper. A quick trip to the grill (indoor or outdoor) and you’ve got a flavorful kebab that is great with a side of veggies or salad. Even if summer is over, kebabs can be made anytime of year and are a great way to jazz up plain old chicken and veggies. If you’ve never tried Pickapeppa sauce, pick up a bottle and try it with just about anything. You’ll probably be hooked.

The ingredients:

Combine chicken, Pickapeppa sauce, and garlic in a large zip-top plastic bag. Seal bag. Refrigerate 2 hours.

Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken, mango, and red bell pepper ­alternately onto each of 8 (12-inch) skewers.

Place skewers on grill rack coated with cooking spray; grill 10 minutes or until chicken is done, turning ­occasionally.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine