Baked Jerk Kebab

The word Jerk is a cooking style which is native to Jamaica. In this process, meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk sauces or seasoning powder. Jerk seasoning gets its kick from a blend of ingredients such as chiles, thyme, cinnamon, garlic, and nutmeg.

You can prepare it mild, medium or hot or just use it like a flavour on the meat. If you love spices, try out this combination and get a taste of Jamaican heritage.

Marination Ingredients:

  • 500 gm boneless chicken breast
  • 3 tbsp plain yogurt
  • 1/2 tsp ginger
  • 3/4 tsp garlic
  • 1/4 tsp turmeric
  • 1 1/2 tbsp jerk seasoning powder (optional)
  • 1/4 tsp jerk seasoning paste *
  • 2 tsp – Jerk sauce
  • 1 1/2 tsp Olive oil
  • Salt as desired

Baking Direction:

1) Line baking tray with parchment paper and coat it with butter*

2) Bake at 300 degrees Fahrenheit for 15 min on one side, then remove from oven, apply butter on top of each piece with a brush and flip it over. Now bake for 10 min and remove from oven.

Serve it hot with onion, fresh coriander, lemon and Ranch/Caesar dressing.

*Tips:

  • Jerk seasoning paste is very spicy so start with 1/4 tsp and if you feel the spice is less then increase it to 1/2 tsp.
  • If you don’t have butter then you can use olive or any oil. Only the meat will be less tender and soft.
  • If the weather is nice outside, try barbequing this kebab. The only effect is that the meat may be not as soft as when you bake it.

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