Jerk Pork Kebab Recipe

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Kebabs may not be entirely Jamaican however based on our history, we have taken a number of dishes and made it our own incorporating our own little twist. We have taken this Middle Eastern meal and put our own twist on it with a Jamaican favourite Pork! In its native culture, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat.

The phrase is essentially Persian in origin and Arabic tradition has it that the dish was invented in a most innovative way. It is thought that medieval Persian soldiers used their swords to grill meat over open-field fires.

This unique meal has made its way unto our favorite list and you can try a very Jamaican method by following the instructions below.

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Jerk Pork Kebab Recipe

Jerk Pork Kebab Recipe



  • Whisk

  • Large bowl

  • Grill

  • Baste brush


  • 1 cup white sugar

  • 1 cup soy sauce

  • 1 onion (diced)

  • 5 cloves garlic (chopped)

  • 1 tsp ground black pepper

  • 1/2 cup jerk sauce

  • 1 4lb boneless pork loin (cut into 1-inch cubes)

  • 10 bamboo skewers (soaked in water for 30mins)

  • 2 green peppers (deseeded and cut into cubes)

  • 1/2 small pineapples (peeled, cored and cut into cubes)




Whisk the sugar, soy sauce, onion, garlic, half the jerk sauce and black pepper together in a large bowl.
Add the pork and toss to coat. Cover and refrigerate for at least 2 hours. Overnight is best if possible.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Thread the pork, pineapple and green pepper onto skewers, alternating until every piece is done. Baste with remaining jerk sauce.
Preheat the grill and cook for 10-15mins until well done.
Serve immediately with lime or lemon wedges.
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