These Jamaican Jerk Sirloin Kabobs using a homemade marinate of fresh vegetables and spices are quite possibly the most delicious way to enjoy grilled meat.
Hands down, this is my most favorite way to eat beef. I absolutely love the flavors of a Jamaican Jerk marinade. The first time I had anything of the sort was after a hellishly long trip to Jamaica. I remember flying from New Mexico to Florida and then having to stay the night in a hotel because I was dumb enough to book an overnight layover (this was at a time before internet travel planning wasn’t yet a “thing”). Then, we hopped on a plane to Jamaica, only we had to fly to one side of the island, then change planes and fly to the other side for our final destination. This wasn’t a mistake by the airline; this was extremely poor planning by me. Then our all-inclusive resort had a van pick us up and take us on the most terrifying hour long ride to the resort. I’m honestly surprised they don’t have weekly fatalities during that commute. By the time we got there, I was hot, disgusting, sweaty, and starving. I remember the first thing I ate was Jamaican Jerk something – not sure if it was chicken or beef – but I remember it tasting so incredibly wonderful. I don’t know if it was because I was grateful to finally start my vacation or because I was so damn hungry, but the fondness for those flavors has stuck with me through the years.
I’ve made this recipe countless times and it turns out perfectly every time. Our entire family loves it, especially when served up with some coconut rice and grilled pineapple. You can enjoy it for dinner any time of year, but I absolutely love it during summer time. You will too.
- 5 green onions, trimmed (you will use the white part)
- 2 medium jalapenos, chopped (remove seeds if you want more mild heat)
- 3 cloves garlic, peeled and smashed
- 1 tablespoon fresh thyme
- 2 tablespoons brown sugar
- 1 tablespoon whole allspice, finely crushed
- 1 1/2 teaspoons ground ginger
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon freshly grated nutmeg
- 1 tablespoon kosher salt
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon vegetable oil
- 2 pounds sirloin steak, cut into cubes
- Using your food processor, puree the green onions, jalapeno, garlic, and thyme, scraping sides down as needed to make paste. Add brown sugar, allspice, ginger, pepper, nutmeg, salt, lime juice and oil. Pulse once or twice to blend. Let stand for at least 10 minutes to allow flavors to blend.
- Add meat and jerk sauce to seal-able plastic storage bag. Squeeze out all the air. Marinate the meat for at least 30 minutes up to a full 24 hours.
- Heat grill to high heat (375-425 degrees F) and lightly oil grill. Skewer meat chunks onto kabobs. Cook for 4-5 minutes with the lid closed, flip, cook another 4-5 minutes. Let rest at least 5 minutes.