Jerk beef and plantain kabobs

Delicious Jerk beef and plantain kabobs bursting with Caribbean flavors and spices. Perfect for a flavorful and unique culinary experience.

Ingredients:

• 2 large eggs
• 2 cups crushed plantain chips (about 170g; see Tip)
• ⅓ cup cornstarch
• 450g chicken tenders
• ¼ teaspoon salt
• 5 tablespoons mayonnaise
• 3 tablespoons mango chutney
• 1-2 teaspoons Sriracha

Instructions:

1. Preheat your oven to 425°F. Place a wire rack on a baking sheet with edges and spray it with cooking oil.
2. In a shallow bowl, beat the eggs. Place the plantain chips and cornstarch in separate shallow bowls. Dredge the chicken tenders in cornstarch, removing any excess, then dip them in the beaten eggs, allowing any extra to drip off. Finally, coat the chicken with the plantain chips. Transfer the coated chicken to the prepared rack. Spray the chicken with cooking oil and season with salt.
3. Bake the chicken until it is golden brown and a thermometer inserted into the thickest part reads 165°F, which should take around 15 to 20 minutes.
4. While the chicken is baking, combine mayonnaise, chutney, and Sriracha to your liking in a small bowl.
5. Present the chicken with the prepared sauce.

Summary:

• Calories: 1581 kcal
• Fat: 65 g
• Protein: 77 g
• Carbs: 187 g
• Potassium: 3962 mg
• Magnesium: 290 mg