Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Jamaican Jerk Beef Kebabs

These Caribbean-inspired beef kebabs feature "jerk," a Jamaican seasoning blend used on beef, pork, chicken, lamb, and fish.  For the kebabs, choose yellow plantains with black spots to ensure that they're ripe.

  • Yield: 6 servings (serving size: 1 kebab)


  • 1/2 cup chopped green onions
  • 1 tablespoon ground allspice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 none habanero or serrano peppers, seeded
  • 1 1/2 pounds boneless sirloin, trimmed and cut into 30 cubes
  • 1 none red bell pepper, cut into 18 pieces
  • 2 none black-ripe plantains, peeled, and each cut into 9 pieces
  • none Cooking spray
  • none Diagonally cut green onions (optional)
  • none Lime wedges (optional)


Prepare grill.

Combine first 9 ingredients in a food processor or blender; process until smooth. Place onion mixture, beef, and bell pepper pieces in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.

Remove beef and bell pepper pieces from bag; discard marinade. Place beef, bell pepper pieces, and plantain pieces in a large bowl; toss well to coat.

Thread 5 beef cubes, 3 red pepper pieces, and 3 plantain pieces alternately onto each of 6 (12-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on grill rack coated with cooking spray. Cook 4 minutes on each side for medium-rare or until desired degree of doneness. Garnish with green onion pieces and serve with lime wedges, if desired.


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Nutritional Information

Amount per serving
  • Calories: 260none
  • Calories from fat: 25%
  • Fat: 7.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 26.9g
  • Carbohydrate: 21.3g
  • Fiber: 2.4g
  • Cholesterol: 76mg
  • Iron: 3.4mg
  • Sodium: 358mg
  • Calcium: 20mg

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Jamaican Jerk Beef Kebabs Recipe