jamaican jerk paste
Jamaican Jerk Paste 1 small white onion, peeled and quartered 2 medium cloves garlic, peeled 1 Scotch bonnet chile or a 1-inch long habañero, stem removed, halved and seeded, or to...
Ingredients
- 1small white onion, peeled and quartered
- 2medium cloves garlic, peeled
- 1scotch bonnet chile or a 1-inch long habañero,
- 1tablespooncoarsely chopped fresh ginger
- 1teaspoonground allspice
- 2teaspoonfresh thyme or 1 teaspoon dried thyme
- 1teaspoonfreshly-ground black pepper
- 2tablespoonfreshly-squeezed lime juice
Directions
- 1
Jamaican Jerk Paste 1 small white onion, peeled and quartered 2 medium cloves garlic, peeled 1 Scotch bonnet chile or a 1-inch long habañero
- 2
Transfer the jerk paste to a medium non-reactive mixing bowl
- 3
To Use Coat cubed meat with jerk paste
- 4
Cover and marinate in the refrigerator, stirring once, for at least 3 hours
- 5
Toss onion wedges, bell pepper, zucchini and cherry tomatoes in a large mixing bowl with 2 tablespoons olive oil
- 6
Thread equal amounts of marinated meat and vegetables, alternating the ingredients, on 6 metal skewers
- 7
Broil the kebabs 1 to 2 inches from a preheated broiler, rotating them as they cook, until well browned on all sides
- 8
Or you can prepare a grill with wood chips or charcoal