Jamaican Jerk Kabobs

jamaican jerk kabob

Jamaican Jerk kabobs not only provide plenty of protein, but will seriously boost your daily intake of fresh fruits and vegetables!

Kabob ingredients:

2 – 8 oz. packages of chicken chunk alternative or organic chicken (plain, no breading)

1 – 15 oz. can organic pineapple

1 organic red pepper

1 organic yellow pepper

1 organic orange pepper

1 – 8 oz. package organic Portobello mushrooms

½ organic onion

Jamaican Jerk marinade ingredients:

½ cup organic packed brown sugar

8 organic garlic cloves

4 Scotch bonnet peppers

2 bunches organic escallions (green onions)

1 tablespoon organic ground thyme or 2 tablespoons organic thyme leaves

¼ cup organic allspice or ½ cup ground organic allspice berries

1 teaspoon organic cinnamon

½ teaspoon organic nutmeg

2 tablespoons organic soy sauce

Salt and pepper to taste


Place vegan chicken chunks in a large shallow dish.  Use a fork or meat fork to poke holes into the chunks, which will allow them to absorb more marinade.

Drain juice from pineapple and place juice in a bowl. Please the pineapples in dish with chicken.

Chop peppers and mushrooms into bite-sized chunks that will easily stay put on a skewer.

When chopping the peppers, be sure to wear rubber gloves, and wash your hands thoroughly afterward.  You can decrease the heat of the peppers by discarding the seeds and by reducing the number of peppers you use.

Likewise, you can turn up the heat by retaining the seeds and increasing the numbers of peppers.

Slice the halved onion vertically into wedges.  Add peppers, mushrooms and onion to the bowl of vegan chicken chunks.

 To make the jerk marinade:

Chop escallions and thyme, if you’re using thyme leaves.  Add escallions, thyme and all other jerk marinade ingredients to a blender or food processor. Puree until smooth. You can add a little more soy sauce, or even some of the pineapple juice, to make the marinade more liquid if you like.

Pour the marinade over the vegan chicken and chopped vegetables.  Traditional Jamaican Jerk cooking calls for marinating overnight, then cooking very slow over a low charcoal fire.

If you don’t have a grill or you’re pressed for time, marinade the chicken and vegetables in the refrigerator for an hour.

When everything is done marinating, place the chicken and vegetables on skewers and broil them until the edges of the vegan chicken and vegetables are crispy and beginning to blacken.

To make this meal truly traditional Jamaican, serve the kabobs with a side of hard dough bread.

Serves four.

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Top 20 Jamaican Foods

Jamaican people have come from all over the world bringing with them their culinary talents. You can find influences from Spain, Britain, Africa, Indian and Chinese in their delicious foods.

The spices and flavors brought from different lands mesh perfectly with the bountiful treats that are natural to the island. The result is some of the most delicious and flavorful food in the world.

On the island you will find a wide variety of fruits and vegetables, seafood and meats.

Below you will find 20 popular and widely available dishes on the Island.

Ackee and salt fish – this is considered the national breakfast by many Jamaicans. Ackee, when cooked, resembles and tastes like scrambled eggs. If not properly prepared, it can be poisonous. It is generally served with salt fish.





Bammy – is fried flat bread made from shredded cassava root. It is similar to breadfruit and is eaten as a snack or with fried fish.






Jerk – a seasoning made from a variety of spices such as cinnamon, pimento, nutmeg, thyme, chives and scotch bonnet peppers. It’s used as a marinade for chicken, pork and fish before cooking meat over a BBQ or fire pit.






Patties – a fried pastry filled with spicy or mild meat






Oxtail – is the tail of the beef. It’s usually slow cooked or braised and served with rice and peas.






Coco bread –slightly sweet and starchy bread usually served with beef patties.







Curried goat – curry dish originally from India. It is usually served with rice and cooked in a variety of ways such as stew, roast or kabob.






Curried chicken – usually made as a stew with Jamaican curry, which is slightly milder than Indian curry






Escovitch fish – is a style of cooking using a vinegar marinade, onions and spices brought to Jamaica by the Spanish Jews.






Cow cod soup – is considered an aphrodisiac and is made from the testicles of a bull. It’s made with bananas, peppers and white rum.






Plantain –resembles large green bananas and are served as side dishes. They are cooked in a variety of ways such as frying, baking or sauteing.






Pepperpot soup – spicy soup made with spinach-like callaloo, pig tails or salt pork, coconut milk, okra and various spices.






Rice and peas – main dish served with many meals includes rice, coconut milk, scotch bonnet pepper, thyme and “peas” usually kidney beans.






Fish tea – is a spicy soup made with cassava, yams, pumpkin and potatoes. It’s cooked for several hours and considered an aphrodisiac.






Ital food - A vegetarian diet eaten by Rastafarians. Salt and chemically modified foods are avoided.






Johnny cake - is a popular breakfast bread, usually fried or baked,  made with baking powder, and salt.






Mannish water – is a spicy soup, made with goat’s head, potato, pumpkin, garlic, scallions, scotch bonnet peppers and bananas. This soup is also considered an aphrodisiac.





Brown stewed chicken
– is a dish made by frying and stewing a chicken with seasonings. Usually served with rice and peas.






Callaloo –  is a leafy vegetable which is often steamed or found in soups.







Pumpkin soup – A thick and creamy spicy soup made with beef stock and from small local squash called pumpkins.


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History of Jamaican Food

With a coat of arms that says, “Out of Many, One People”, we should not be surprised that Jamaican food lies at the epitome of international cuisine fusion. A cursory glance at its rich and varied past will give us an idea of just how Jamaican food has managed to become such a unique blend of cultures.

The roots of Jamaican food can be traced back to the peace-loving Arawak Indians, who named their tropical paradise Xaymaca, or “the Land of Wood and Water”. They were believed to be one of the first people who barbecued their food, which involves grilling meat over wood, giving the meat an added smoky flavor from the wood.

However, the influence of the indigenous people was limited by the fact that the Spanish took over the island and enslaved the natives in the early 16th century. Nevertheless, along with the oppressors, came a new selection of dishes, the most popular of which included the vinegary escovitched fish introduced by the Spanish Jews.

As the native population began to dwindle in numbers due to the harsh ways of slavery, the Spanish began to import African slaves to boost their workforce. The African diet played a major role in shaping Jamaican food, as many of the basic ingredients were introduced by the African slaves, such as okra, ackee, saltfish, mangoes, and yams. In fact, the most well-known Jamaican food, jerk, originated from the West African Coromantee Tribe. Jerking involves marinating meat (chicken, beef, seafood etc.) in a spicy concoction made of pimento, pepper, thyme, cinnamon, brown sugar, lemon juice, onions, cayenne pepper, and soy sauce, then grilling it slowly.

In 1655, the English wrested the land from the Spanish, bringing with them characteristically English dishes. One fusion dish that remains popular till this day is the Jamaican patty, which is a turnover with a spicy meat filling. But that is not the only influence that the English exerted on Jamaican food. In the early 19th century, slavery was abolished, necessitating the import of indentured servants from China and East India. The Chinese brought with them rice, mustard and chili peppers, which makes Jamaican food stand out even within the Caribbean. The Indians, on the other hand, introduced their famous curry spices and the endearing notion that practically everything can be curried. Goat curry is a particularly quirky curry that is famous in Jamaica, but you can find all sorts of other curried meats as well.

With culinary influences from Spain, Africa, England, China and India, Jamaican food can definitely live up to its national motto. It is an eclectic melting pot of all the elements from its turbulent past, and is certainly a treat for the taste buds.

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Jamaican Food Cookbook

We’ve come across a great new cookbook for people looking to make Jamaican food at home.

Jamaican Cooking Made Easy: Volume I is jam packed with authentic Jamaican recipes. It’s one of the largest compilations of Jamaican recipes. You will find over 500 recipes filling 300+ pages.

You won’t find a more comprehensive authentic Jamaican cookbook anywhere!

Cooking for everyone in the family can sometimes become difficult, but not with Jamaican Cooking Made Easy: Volume I. With this cookbook, you’ll find a recipe for everyone in the family to enjoy.

If you’re never made Jamaican food before, you’ll be happy that the authors spent time creating concise and well written recipes.

The recipes in this cookbook are easy to follow and contain authentic Jamaican dishes. Once you get this book, you won’t need any other Jamaican food cookbook. It’s a must have for native Jamaicans wishing to recapture the flavorful foods from their childhood.

With Jamaican Cooking you will find a recipe for everyday cooking and special events.

This cookbook is available in paperback as well as a Kindle edition.


Curried pumpkin soup, Ital Stew soup, Pepperpot, Conch soup, and much more

Breakfast and appetizers

Chelsea pork omelet, Ocho Rios scrambled eggs, Kingston Chicken Canapes, Jamaican honey pancakes and much more


Spicy Stew Seafood Gumbo, Black River Shrimp Bisque, Escovitch Fish, Curry fish, Ackee and Saltfish and much more

Chicken and Poultry Recipes

Curried chicken, Jerk chicken, Jamaican spicy chicken wonton, Jamaican coconut chicken, Roast duck and much more


Oxtails and beans, Beef dumplings, beef patties and much more

Be sure to check out Jamaican Cooking Made Easy: Volume I, and come back here to post your comments about it. We’re love to hear your feedback on this cookbook.

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Welcome to Jamaican Food Dot Com

Jamaican Food recipes coming soon!

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