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Jamaican Jerk Paste




  1. Puree all ingredients in a blender or food processor until smooth. Transfer the jerk paste to a medium non-reactive mixing bowl.
  2. To Use: Coat cubed meat with jerk paste. Cover and marinate in the refrigerator, stirring once, for at least 3 hours.
  3. 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 skewers.
  4. 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.
  5. Transfer the kebabs to serving plates and serve with the rice dish of your choice.


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