Best Jamaican Jerk Kabobs Recipes

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

Ingredients

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

Jamaican Jerk-Kabobs image

Adapted to serve 4 from South Beach Diet Online. Phase 1. This needs to marinate for 30 minutes, which is not included in the preparation and cooking time.

Provided by WendyMaq

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

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

Ingredients

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