Cut the sweet potato into 1/2" cubes, add honey and half the lime juice, and microwave on high for about two and a half minutes (don't cook them all the way). Core the apple, cut it into 1/2" pieces, add the rest of the lime juice, and toss them in with the sweet potatoes. Seed the pepper and cut it into 1/2" pieces. Soak the skewers in water so they won't burn. Next put the potato, apple and pepper on the skewers, alternating them and making them pretty. Put them on the grill next to the chicken, they should only take about five minutes. Turn them occasionally, they scorch easily. Serve the chicken hot off the grill with a twist of lime over the top, a couple of kabobs, and saffron rice (I buy the packaged Mahatma stuff). Try mango chutney over the chicken, or create a similar sauce with fresh raspberries and habaneros.

JERK PASTE

• 6 to 10 Habaneros, chopped fine
• 1 Onion, chopped fine
• 3 or 4 Scallions, chopped fine
• 1 clove Garlic, crushed
• 1 Tbsp. fresh Thyme
• 2 tsp. Salt
• 1 tsp. Black Pepper
• 1 tsp. Sugar
• 1 tsp. Allspice
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg

METHOD:
Blend ingredients in a food processor or grind into a paste. Refrigerate unused portions. For a variation try adding a little dark rum to the mix and double the sugar using brown instead of table sugar. For more of an East Indies taste replace, in equal amounts, thyme with curry powder, cinnamon with cumin, and nutmeg with paprika.

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