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| 2 | Jalapeno peppers; halved and seeded |
| 2 | cloves garlic peeled |
| 3/4 Tasse | parsley fresh, chopped |
| 1/4 Tasse | thyme minced, fresh |
| 1/4 Tasse | onion chopped |
| 2 Esslöffel | lime juice fresh |
| 1 Teelöffel | curry powder |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | black pepper ground |
| 4 | Boned and skinned chicken breast halves; cut into 1" cubes |
| 2 | Red bell peppers; cut into 1" cubes |
| 3 mittel | Onions; cut into 1" cubes |
| 1 1/2 Tasse | basmati rice |
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Prepare Caribbean rub: Drop jalapeno and garlic through food chute with food processor running, and process until minced. Add parsley and next 6 ingredients and process until well-blended, scraping the sides of the bowl occasionally.
Prepare shish kebabs. Thread chicken cubes, bell pepper cubes, and onion cubes alternately onto skewers. Place kebabs in a 13 x 9 inch baking dish and brush Caribbean rub over kebabs. Cover and marinate in the refrigerator for 3 hours.
Place kebabs on grill and cook for 10-15 minutes or until chicken is done, turning occasionally.
Cook basmati rice according to package directions. Serve with cooked skewers.
Per serving: 406 calories; 3.1 g fat (6.9% calories from fat); 29.2 g protein; 65.3 g carbohydrate; 51 mg cholesterol; 249 mg sodium
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