Recipe: Jamaican Jerk Kebabs

JAMAICAN JERK KEBABS

1 1/2 pounds pork tenderloin
Ktarb's Jamaica Jerk Marinade (recipe follows)
1 pkg. (6 small ears) Bird's Eye frozen corn on the cob, thawed
2 medium red bell pepper
2 medium green bell pepper
3 tablespoons butter, melted (or butter flavored cooking spray)

Rinse meat, pat dry with paper towels and cut into 18 or 24 cubes. (They will be about 1 to1 1/2-inch on a side.) Immerse in marinade, and allow to marinate in refrigerator for 8 -24 hours.

WHEN READY TO COOK:
Cut the ears of corn crosswise in half. Cut each pepper into 12 wedges. Thread onto six skewers (I use disposable bamboo skewers 12 to 14-inches long that I have soaked in water.), starting with green pepper, then meat, then red pepper, then corn, then red pepper, then green pepper. Repeat twice or three times, depending on the size you cut your meat. Brush skewers with butter, then with marinade.

Grill or broil for 9 to 10 minutes, turning twice, until a barbecue probe inserted in meat shows that it is done. Vegetables will be lightly browned.

Serve hot with crusty French bread, mesclun salad, white rice, and a dessert of fresh peaches and blueberries sprinkled with powdered sugar and Kirsch. Beer or a light red wine goes well with this dish.

KTARB'S JAMAICAN JERK MARINADE

This is an excellent marinade for chicken, beef, or pork. Store leftover Marinade in the refrigerator in a tightly closed jar for about a month.

1 onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoon sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoons cooking oil
1 tablespoons cider or white vinegar

Mix together all ingredients. A food processor with steel blade is ideal for chopping and combining ingredients.

Source: Rosilyn Overton, 1996