Simon Rimmer served up Jerk Chicken Kebabs on today’s episode of Sunday Brunch.

The ingredients are: 900g boneless, skinless chicken thighs, 2 red peppers, cut into chunks, 8 flat breads and 1 shredded head of baby gem.

For the jerk seasoning: 1 onion, 3 spring onions, 1 scotch bonnet chillies, 2 cloves garlic, tbsp 5 spice powder, tbsp all spice berries, tbsp white pepper, tsp dried thyme, tsp nutmeg, 100ml soy and 50ml vegetable oil.

For the salsa: 1 diced red onion, 1 mango, diced, 1 scotch bonnet, finely chopped, 1 clove garlic, juice and zest 2 limes, 1 cucumber, deseeded and diced, 50g chopped coriander, garnish with sour cream and coconut shavings.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.