Best Jamaican Jerk Beef Kebabs Recipes

Jamaican Jerk Grilled Kebabs image

Provided by PickleLover

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 :).

Jamaican Jerk Beef Kebabs image

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-Kabobs image

Provided by WendyMaq

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast, and cut into 24 chunks
2 green onions
1 jalapeno, seeded and chopped
3 tablespoons extra virgin olive oil
1 tablespoon gingerroot, peeled and chopped
2 tablespoons white wine vinegar
1 teaspoon ground allspice
1 teaspoon dried thyme
1/2 teaspoon salt
2 red bell peppers, cut in 1 inch pieces

Steps:

In a blender at high speed, blend onions, chile, ginger, vinegar, allspice, thyme, salt, and 2 tablespoons olive oil until combined.
Place Chicken chunks in a zip-tight plastic bag with marinade, turning to coat.
Place in refrigerator for 30 minutes.
Meanwhile, toss red pepper pieces with remaining olive oil in small bowl.
Preheat the broiler or grill with rack close to heat source.
On 4 metal skewers, alternately thread chicken and red pepper.
Brush Kabobs with any remaining marinade.
Cook a total of ten minutes, turning once, or until chicken is n o longer pink inside.

Nutrition Facts : Calories 244.2, Fat 13.3, SaturatedFat 2.1, Cholesterol 72.6, Sodium 427, Carbohydrate 5.2, Fiber 1.8, Sugar 2.9, Protein 24.9