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Recipe Details

Encona Hot and Fruity Caribbean Skewers


A delicious summer dish which works just as well with lamb or pork. the fresh, fruity salsa perfectly complements the spicy skewers, yet be warned, it is still fiery hot!

Serves4 people
Preparation time25 mins
Cooking time15 mins


For the Kebab:

  • 6 chicken thighs, cut into 2.5cm pieces
  • 2 red peppers cut into 2.5cm pieces
  • 1 large sweet potato, peeled and boiled for 5 minutes, cooled, and cut into 2.5cm pieces.
  • 8 wooded skewers, soaked in water for 10 minutes.
  • 5 tbsp Encona West Indian Smooth Papaya Hot Pepper Sauce.
  • 1 tbsp honey.
  • 1 tbsp coriander, chopped

For the Fruity salsa:

  • 1 mango, cut into small cubes.
  • 1 papaya, cut into small cubes.
  • 1/2 tbsp Encona West Indian Smooth Papaya Hot Pepper Sauce
  • 1 tsp chopped, fresh coriander.
  • 1/4 cucumber, peeled and cut into small cubes (not the core)

How to do it

  1.  Pre-heat the barbecue or grill for 5 minutes on full heat.
  2. Thread the chicken onto the wooden skewers alternately with the sweet potato and the red peppers. Place the kebabs to one side.
  3. Mix the Encona West Indian Smooth Papaya Hot Pepper Sauce with the honey and coriander and brush all over the kebabs.
  4. Cook on the barbecue or grill for around 15 minutes, turning occasionally and brushing with any remaining marinade.
  5. Meanwhile, to make the fruity salsa simply place all of the ingredients into a small bowl and combine.
  6. Serve the fruity salsa with the kebabs. Enjoy!