Pork

Jerk Pork Kebab Recipe

1 Mins read
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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

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Equipment

  • Whisk

  • Large bowl

  • Grill

  • Baste brush

Ingredients

  • 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)

Instructions

1

Method

Whisk the sugar, soy sauce, onion, garlic, half the jerk sauce and black pepper together in a large bowl.
2
Add the pork and toss to coat. Cover and refrigerate for at least 2 hours. Overnight is best if possible.
3
Preheat an outdoor grill for high heat, and lightly oil the grate.
4
Thread the pork, pineapple and green pepper onto skewers, alternating until every piece is done. Baste with remaining jerk sauce.
5
Preheat the grill and cook for 10-15mins until well done.
6
Serve immediately with lime or lemon wedges.
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