Jamaican Jerk Grilled Kebabs Recipes

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JAMAICAN JERK BEEF KEBABS



Jamaican Jerk Beef Kebabs image

From Cooking Light. Serve with diagonally cut green onions and lime wedges. Cooking time does not include chilling time.

Provided by Ppaperdoll

Categories     Steak

Time 16m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup chopped green onion
1 tablespoon ground allspice
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
2 teaspoons low sodium soy sauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 habaneros or 2 serrano peppers, seeded
1 1/2 lbs boneless sirloin, trimmed and cut into 30 cubes
1 red bell pepper, cut into 18 pieces
1 red bell pepper, cut into 18 pieces
2 black-ripe plantains, peeled, and each cut into 9 pieces
cooking spray

Steps:

  • Prepare grill.
  • Combine green onions, allspice, vinegar, salt thyme, soysauce, cinnamon, nutmeg and hot peppers in a food processor or blender and process until smooth. Place onion mixture, beef, and bell pepper pieces in a large zip-lock bag and seal. Marinate in the fridge at 20 minutes.
  • Remove beef and bell pepper pieces from the bag and discard marinade. Place beef, bell pepper pieces and plantain pieces in a large bowl. Toss to coat.
  • Thread 6 12-inch skewers, alternating 5 beef cubes, 3 red pepper pieces, and 3 plantain pieces. Lightly coat kebabs with cooking spray. Place on grill rack coated with cooking spray.
  • Cook kebabs 4 minutes on each side for medium rare or until desired doneness. Garnish with green onion pieces and serve with lime wedges, if desired.

Nutrition Facts : Calories 388.6, Fat 18, SaturatedFat 7.1, Cholesterol 102, Sodium 524.3, Carbohydrate 24.5, Fiber 3, Sugar 11.6, Protein 33.3

JAMAICAN JERK GRILLED KEBABS



Jamaican Jerk Grilled Kebabs image

This is an amazing marinade and combination of flavours, I thought it melded perfectly on the grill.This is from a 'Cuisine at home' magazine, a very enjoyable and informative magazine.It's pretty simple and quick to put together

Provided by PickleLover

Categories     Chicken Breast

Time 20m

Yield 8 skewers, 4 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1 lime (juice of)
2 garlic cloves, minced
2 tablespoons minced fresh oregano
1 tablespoon lime peel, grated
1 tablespoon onion powder
1 tablespoon light brown sugar
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 lb boneless skinless chicken breast, cut into 1 inch pieces
8 ounces light smoked sausage or 8 ounces turkey kielbasa, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces

Steps:

  • Preheat grill to medium high heat. Brush grill rack with oil.
  • Combine the olive oil, lime juice, garlic, oregano, lime peel, onion powder, brown sugar, allspice, cinnamon, and cayenne in a bowl. mix well and set aside half of the mixture.
  • Thread chicken, sausage, and pepper onto skewers.
  • Grill skewers, covered, over direct heat until chicken is no longer pink, about 8 minutes.
  • Turn skewers and brush with glaze every 2 minutes during grilling, using all but the reservd glaze. Brush with reserved glaze just before serving.
  • Enjoy :).

GRILLED JAMAICAN JERK CHICKEN SALAD



Grilled Jamaican Jerk Chicken Salad image

Provided by Food Network

Time 9h5m

Yield 6 servings

Number Of Ingredients 26

10 Scotch Bonnet chile peppers, chopped
1/4 cup each fresh basil and fresh thyme
1/4 cup minced fresh ginger
1/4 cup yellow mustard
4 garlic cloves
3 scallions, finely chopped
2 tablespoons each dried rosemary, chopped fresh parsley and brown mustard seeds
2 tablespoons each orange juice and white vinegar
1 teaspoon ground allspice
1 teaspoon salt and 1 teaspoon black pepper
1/4 teaspoon each ground cloves and grated nutmeg
Lime juice
6 chicken thighs, skin removed
1 garlic clove, chopped
Coarse salt
2 tablespoons freshly-squeezed lime juice
Caribbean hot sauce
2 tablespoons vegetable oil
1 cup julienned strips jicama
1/2 cup each julienned strips red and yellow bell pepper
2 tomatoes, cut into wedges
1 avocado, sliced
1 teaspoon grated lime peel
Minced fresh chiles
Minced fresh cilantro
1 head Boston lettuce, leaves separated, washed and dried

Steps:

  • Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
  • Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.

GRILLED JERK CHICKEN KABOBS



Grilled Jerk Chicken Kabobs image

Make a meal on a stick with just five ingredients!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 5

6 boneless skinless chicken thighs (about 1 1/4 lb), cut into 1-inch cubes
1/3 cup jerk seasoning sauce
1 cup canned or fresh pineapple chunks
2 medium red bell peppers, each cut into 12 wedges
1/2 medium onion, cut into 12 wedges, separated into chunks

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
  • Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
  • Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.

Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 60 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Kabob, Sodium 140 mg, Sugar 11 g, TransFat 0 g

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