I made this yesterday and they turned out to be exceptional kebabs. I wish I had taken pics of the paste as it was being made plus pics of them cooking on the BBQ. I will next time but here is the recipe....

Jamaican Jerk Paste

Ingredients:
1 tbsp Oil
2 Onions, finely chopped
2 fresh red chillies finely chopped. (I used 1 scotch bonnet).
1 Garlic clove crushed (I used 3)
1 inch piece of fresh ginger (grated, shredded)
1 tsp dried thyme
1 tsp all spice
1 tsp Tabasco red pepper sauce (I used Crystal)
2 tbsp Rum
2 tbsp lime juice (plus the rind)
Salt and ground black pepper

Method:
Heat the oil in a pan and add the onions and cook for 10 minutes on a low to medium heat until soft and golden in colour. Stir in the chillies, garlic, ginger, thyme and allspice and fry gently for a further 2 minutes.

Stir in the Tabasco or red pepper sauce, rum, lime rind and juice.

Simmer until the mixture forms a dark paste with a rich aroma. Season with salt and pepper, and leave to cool.

Put in a blender and blend until smooth but rough paste.

I made Chicken Kebabs with this yesterday. Cut 4 chicken breasts into 2 inch cubes and add the marinade, add a little extra oil if needed to ensure all the chicken is covered. Pop it into the fridge for around 4 hours.

Thread the chicken onto sticks with pieces of fresh green chopped pepper in between and barbecue until the chicken is done, turning frequently to prevent burning.

Keep a third of the paste back for basting and add a little oil to the paste to make it work while the chicken is on the BBQ. Delicious!!!

I also made some Chicken Kebabs with a Thai peanut sauce which my baby gave me the recipe for. I'll also post that on here too

Hi Jerry,

This looks a winner, I'll definitely give this one a go. My daughters fianc'e is Jamaican and he makes it all the time, and its fantastic.

I'll put this one the plate for him and let you know how it goes

mmmmmm jerk chicken, rice and peas and some lovely warm fried dumplings! I'll have to give these a go too....we're a bit "curried out" so we're having a bit of a break Having said that, I made some samosas yesterday - I'll have to post some pics

976bar,

i'm not quite there on this one - down to the overall principle. the taste is very nice. i felt it is a tad more authentic than my version although i've never been to Jamaica.

it's the use of onion and the thk paste it produces that i struggled with. for me i felt once u've got the paste the chicken (and some liquid) should be added and the whole lot go in the oven. the paste clogged up my bbq big style. i used all the past on 2 off breasts which with hindsight was far too much - more like 1 tbsp would have been enough.

as a minor point i found it difficult to know how long to simmer the paste for as mine never really darkened unless i missed the change. i cooked it for ~30 mins.

having said all the above no one complained in the family - so it must be v.good.

going fwd i'm very tempted to leave out the onion and simply add the rest of the ingredients straight into the chicken.

for info i used 1 tsp of crushed red chili and 1/2 tsp McIlhenny Tabasco so that the family would not shout "too" spicy.

really enjoyed giving it a go and will make again for sure as it's defo close to the real mccoy - many thanks 976bar
Ingredients:


Finished Paste:


976bar Jerk LHS (cajun RHS) Nb intended to make both jerk side by side but had no onion pwdr having already had trip out to get tabasco.