You can be creative with the veggie/fruit sides with this marinade. Try red onion, pineapple, red bell pepper, shallots, or peaches.
Source: Cook’s Illustrated
1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch chunks
3 cups vegetables and/or fruit (I used 1 large red onion and 1 red bell pepper cut into 1-inch chunks, and 1 large peach sliced)
2 Tbs. extra-virgin olive oil
1 recipe caribbean marinade as follows:
1/2 cup olive oil
1/4 cup minced fresh parsley leaves
6 medium garlic cloves, minced or pressed through garlic press (about 2 Tbs)
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. allspice
1/2 tsp. ground black pepper
1/4 tsp. ground cinnamon
1. Mix marinade and chicken in 1 gallon zip-lock bag; seal and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.
2. Light grill.
3. Lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.
4. Remove chicken chunks from bag; discard marinade. Use 1 hand to hold 2 skewers about 1/2 inch apart, then thread portion of chicken and vegetables on both skewers at once for easy turning. Repeat with remaining chicken and vegetables to make 8 sets of double skewers. I used single wooden skewers soaked in water for 30 minutes. I also cooked the veggies separately from the chicken in a grill pan.
5. Grill kebabs, uncovered, turning each kebab one-quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 9 minutes (or 8 minutes for white meat chicken). (Lid should be down if cooking with gas.) Check for doneness by cutting into 1 piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at center.