Jerk pork and chicken kebabs

    35 min

    This is a lovely fiery recipe for jerk marinade and makes loads so you may be able to freeze some for other jerk dishes too. Leave the marinade on for 24 hours and prick the meat cubes before you coat them so more of the lovely jerk taste penetrates the meat. The chargrilling of a barbecue combined with that bit of spice make for mouthwatering kebabs that are always the biggest hit at our barbecues.

    Aberdeenshire, Scotland, UK
    2 people made this

    Serves: 12 

    • 6 breasts chicken
    • 3lb pork steaks
    • 6 scotch bonnet peppers
    • 1 bulb of garlic
    • 3 onions
    • 2 tablespoons thyme
    • 2 tablespoons ground allspice
    • 2 tablespoons sugar
    • 2 tablespoons salt
    • 2 teaspoons Ground black pepper
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 100ml olive oil
    • 100ml soy sauce
    • juice of one lime
    • 200ml orange juice
    • 200ml white vinegar

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Chop the chicken and pork into cubes, prick each cube of meat with a fork and put into separate bowls. Make sure to fully clean your chopping board and knife before dealing with the different meat.
    2. Roughly chop the peppers, garlic and onions.
    3. Add these to a blender along with the other ingredients and whizz up for a good minute or two until there's only tiny slivers of solid ingredients left in the marinade.
    4. Pour some marinade in each bowl so that there's some covering to all of the meat. Cover and pop in the fridge overnight.
    5. Before you barbecue, thread the meat onto skewers (don't mix the meats on skewers as they cook at slightly different rates). Cook on the barbecue until fully cooked through.
    6. Serve with a fresh salad and some cooling sour cream/yoghurt dip. Yummy!

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    Reviews in English (1)


    Nice and spicy.Lovely.  -  23 Jun 2009