Jamaican Jerk Skewers
Jamaican Jerk Skewers
Want a quick and easy appetizer? Well this is it. Here is a good example of the versatility of the Jamaican Jerk marinade. I made 3 different skeweres in this recipe: pork, chicken, and shrimp.For the chicken, I used boneless skinless thighs. You can definitely use chicken breast if you want. Just my personal preferance. For the pork, I used pork sirloin. Pork loin or tenderloin are also suitable substitutes to use. For the shrimp, I used 21-25 count. For maximum flavor, the pork and chicken should marinate overnight. Shrimp doesn't need to marinate for more than 15 minutes.If you would prefer to grill these, please do. They will take about the same time on a hot charcoal grill.
Ingredients
- boneless skinless chicken thighs
- pork sirloin
- shrimp peeled and deveined
- Jamaican jerk marinade
Instructions
- Slice the pork sirloin into 1/4" thick slices.
- Marinate the pork sirloin slices overnight.
- Cut the boneless skinless chicken thighs into thirds length wise.
- Marinate the boneless skinless chicken thighs overnight.
- Marinate the shrimp for 15 minutes.
- Set your oven to broil. Skewer up all of the pork, chicken, and shrimp. Make sure that our skewers were saoking in water for at least 30 minutes to prevent burning.
- Put the skewers on a rack on a baking sheet lined with foil.
- The chicken skewers will take 7-8 minutes a side.
- The pork skewers with take 6 minutes a side. The shrimp skewers take 3-4 minutes a side.
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