Caribbean Jerk Steak Kabobs with Jasmine Rice

This isn’t a recipe per se, but an “idea” of what you can make that’s easy when you’re tired of making the same old meat entree for dinner.  Sometimes I just don’t want a big honkin’ piece of meat on my plate.

Bits of meat with veggies, served with a rice and you have it all, fast!  Great for summer, but if you have an electric indoor grill, you can make it all year round.

You will need:

Metal or wooden skewers. (If using wood, soak in water prior to putting your ingredients on them so they don’t burn or catch fire on the grill.) I use a big glass of water and flip them once so both ends get wet, do this while getting the veggies cut up.)


Steak, cut up in cubes (I buy it pre-cut to save time) *You can also do chicken, beef, or pork.)

Veggies of your choice: In this photo, I put Red Bell Peppers, Squash, Brussel Sprouts, and mushrooms. (I recommended microwaving the brussel sprouts a bit before trying to stick them on a skewer… you will break the stick or poke yourself on the sharp end.) Anyway, you can pick any veggie you like for the idea here.

Marinade: of your choice. I chose Caribbean Jerk for this dinner. You can do Italian dressing, BBQ sauce, or any of the 100’s of marinades they sell in the dressing isle at the super market.


Once your skewers are soaked and veggies are cut up, slide them on the skewer alternating meat with veggie, meat with veggie until that skewer is full and so on…

Pour some marinade in a bowl, and brush onto the kabobs, evenly coating them

Cover with plastic wrap and let marinate for 30 mins

Once marinaded, place on a hot grill and turn until the meat is done to your liking. I cooked mine for about 15 mins. I used an indoor grill. As you can see, I needed to place a large glass lid from my skillet on top for a bit to cook the veggies through. If using a regular outdoor grill with lid, the timing will probably be much less than this.

You can add additional marinade as they cook, but not too much or it will burn creating smoke.

I chose Caribbean Jerk flavored marinade and served them with with Jasmine rice which seems to be served with lots of tropical style meals that include veggies, fruit or marinades. I had lots of this seasoning and style of rice in Jamaica. The rice is an aromatic rice and has a nutty flavor, and is a smaller grain of rice- (found in the rice isle and cooked the same as regular rice) or you can make brown rice or couscous. Makes 6 kabobs.


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