1 Scotch bonnet chile or a 1-inch long habanero, stem removed, halved and seeded,
or to taste
1 tablespoon coarsely chopped fresh ginger
1 teaspoon ground allspice
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 teaspoon freshly-ground black
2 tablespoons freshly-squeezed lime juice
1 tablespoon soy sauce
Puree all ingredients in a blender or food processor until smooth. Transfer the
jerk paste to a medium non-reactive mixing bowl.
To Use: Coat cubed meat with jerk paste. Cover and marinate in the refrigerator,
stirring once, for at least 3 hours.
Toss onion wedges, bell pepper, zucchini and
cherry tomatoes in a large mixing bowl with 2 tablespoons olive oil. Thread equal
amounts of marinated meat and vegetables, alternating the ingredients, on 6 metal
Broil the kebabs 1 to 2 inches from a preheated broiler, rotating them
as they cook, until well browned on all sides. Or you can prepare a grill with wood
chips or charcoal. When the fire is ready, place the kebabs on an oiled grill and
cook until well browned.
Transfer the kebabs to serving plates and serve with the
rice dish of your choice.