Jerk Chicken Kebabs

Jerk Chicken and Pork Tenderloin Kebabs. Jerk is a complex flavour with heat and cinnamon and allspice. If you prefer you can make them all chicken or all pork with the same sauce. Serve with simple coconut rice and a salad and you have a nice grilled dinner. I  usually make the sauce the day before I want to grill. The day I am cooking I slice meat and grill meat, make rice and salad.

 Traditionally Jerk is made with Scotch Bonnet or Habanero peppers which are the hottest peppers you can get. I used jalapenos and they are plenty hot for me! There are lots of ingredients to make this spicy unique flavour but, it’s all made in the food processor.

You will need:

  • 1/2 onion
  • 2 green onions/scallions
  • 3 tbsp olive oil
  • 2 jalapenos- stems and seeds removed
  • 2 tbsp rum
  • 1 tsp curry powder or paste
  • 2 tbsp grated ginger
  • 1 tsp cumin
  • 4 cloves garlic
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp chili flakes
  • 1/2 tsp ground nutmeg
  • 1/2 lime juiced
  • 3 tbsp soy sauce
  • 1/2 tsp salt/pepper (each)
  • 2-3 tbsp honey
  • 1 onion for skewers
  •  fresh pineapple chunks for skewers

Basting sauce

  • 1/2 orange juiced
  • 3 tbsp honey
Coconut rice
  • 1/2 cup basmati rice
  • 1 cup coconut milk and water
  • 1 tbsp chopped cilantro
Step 1: add onion, green onions, olive oil, jalapenos to food processor and blend to get a fine puree.
Step 2: add all remaining ingredients to food processor to complete paste. Add rum, your favorite curry powder blend, grated ginger, cumin, garlic, cinnamon, allspice, chili flakes, nutmeg, lime juice, soy, salt/pepper and honey. Set aside.
Step 3: I have used 1 pork tenderloin and 1 chicken breast for 2 people.I have sliced and pounded the meat for consistent thickness.
Step 4: soak bamboo skewers in water at least 15 minutes to avoid burning on grill. Slice up some pieces of onion and pineapple for skewers.
Step 5: create the chicken and pork skewers, coat with jerk paste and leave at least 15-30 minutes. I don’t leave this paste on very long because the citrus can tend to toughen the meat if you leave it too long.
Step 6: I prepare the rice by adding 1 can of coconut water plus additional water to make 1 cup. I use the tiny half cans of coconut milk for 2 people you can add more as needed. This small can makes about 3/4 cup milk and then I top off water to make 1 cup total. In a saucepan bring milk/water to a boil add 1/2 cup rice, stir, cover and reduce to lowest setting. Leave 20 minutes. Once ready to serve fluff with a fork, add cilantro and serve.
Step 7: in a small bowl add orange juice and honey.
Grill on medium heat basting with orange juice and serve with rice and a salad. It’s spicy but not too spicy if you want to add more heat add a scotch bonnet pepper. 

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