Name: Jerk Mixed Grill
Prep time: 7 h 25 min
Total time: 7 h 25 min
Yield: Serves 4
Cuisine: Jamaica
Ingredients: 450 g/1 lb boneless chicken, or boneless, tender lamb, pork, or beef, cut into 5-cm/2-inch cubes; 450 g/1 lb fresh snapper, mahi-mahi, king fish or other firm fish steaks, cut into 5-cm/2-inch pieces, (prawns and scallops will also work); 125 ml/¼ cup Jerk Barbecue Sauce; 2 tsp finely grated fresh root ginger; 60 ml/¼ cup Honey Jerk Seasoning; ½ tsp salt

Preparation info

Serves
4

Difficulty
Medium
Ready in
8 hr

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

Here are a few ingredients which are easy to skewer. Brush them with Jerk Barbecue Sauce or Honey Jerk Seasoning and you’ll end up with a foolproof platter of delicious food.

Ingredients

Honey jerk meat

450 g/1 lb boneless chicken, or boneless, tender lamb, pork, or beef, cut into 5-cm/2-inch

Method

Rub the chicken or meat cubes with the salt and then place in a bowl, with the honey jerk sauce. Mix well and leave to marinate for at least 1 hour before threading on to skewers.
Season the fish or seafood with salt. Then mix together the jerk barbecue sauce and ginger in a bowl. Add the fish and marinate for 20 minutes before threading on to skewers.