Jamaican Jerk Kabobs Recipe

Name: Jamaican Jerk Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 scotch bonnet (habanero) peppers; 1 small leek or 1 bunch scallions, chopped; 1 (4-ounce [114g]) jar pimentos; 5 cloves garlic; Juice of 2 limes; 1/4 cup (59 mL) + 1 tablespoon molasses; 3 tablespoons (45 mL) canola oil; 2 tablespoons fresh thyme; 2 tablespoons soy sauce; 2 tablespoons organic ketchup; 1 tablespoon sesame oil; 1 teaspoon freshly ground black pepper; 1 teaspoon ground nutmeg; 1/4 heaping teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1 (12-ounce [431g]) package extra-firm tofu; 1 potato, cut into 1 1/2-inch (4cm) cubes; 1 bell pepper, cut into 1 1/2-inch (4cm) cubes; 1 small red onion, cut into 1 1/2-inch (4cm) cubes; 12 small whole mushrooms; 6 bamboo skewers; 3-4 cups (570-760 g) cooked brown rice, for serving

Servings: persons

2 scotch bonnet (habanero) peppers
1 small leek or 1 bunch scallions, chopped
1 (4-ounce [114g]) jar pimentos
5 cloves garlic
Juice of 2 limes
1/4 cup (59 mL) + 1 tablespoon molasses
3 tablespoons (45 mL) canola oil
2 tablespoons fresh thyme
2 tablespoons soy sauce
2 tablespoons organic ketchup
1 tablespoon sesame oil
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1/4 heaping teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 (12-ounce [431g]) package extra-firm tofu
1 potato, cut into 1 1/2-inch (4cm) cubes
1 bell pepper, cut into 1 1/2-inch (4cm) cubes
1 small red onion, cut into 1 1/2-inch (4cm) cubes
12 small whole mushrooms
6 bamboo skewers
3-4 cups (570-760 g) cooked brown rice, for serving

1
["To make the Jamaican Jerk Sauce:", "In the bowl of a food processor fitted with the metal ""S"" blade, puree all of the sauce ingredients.", "Transfer to a large mixing bowl and set aside.", "To make the Jamaican Jerk Kabobs:", "Unwrap the package of tofu and place it on a plate lined with paper towels to drain for 1 hour.", "Slice the tofu into 1 1/2-inch (4-cm) cubes.", "Using clean hands, alternate cubes of the tofu, potato, bell pepper, and onion, as well as the whole mushrooms, onto the 6 skewers.", "Place the skewers in a 9 x 13-inch (5 x 5-cm) casserole dish and cover with all, but 1/4 cup (59 mL) of the Jamaican Jerk Sauce.", "Place in the refrigerator and marinate for 8 hours or overnight.", "Set the oven to broil.", "Broil the Jamaican Jerk Kabobs in the casserole dish for 15 minutes, turning and brushing the Kabobs with the remaining 1/4 cup (59 mL) Jamaican Jerk Sauce after 7 minutes.", "Remove from the oven.", "Serve individually plated over the brown rice."]

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 scotch bonnet (habanero) peppers, 1 small leek or 1 bunch scallions, chopped, 1 (4-ounce [114g]) jar pimentos, 5 cloves garlic, and more.

Yes, Jamaican Jerk Kabobs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Jerk Kabobs

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