Grilled Jerk Pork Skewers Recipe

jerk pork skewers
Joshua Bousel

I tend to go into grilling kicks—my latest is a need for spicy heat. It started with the sweet and spicy corn slathered with chili-lime butter, then the smoky bite of honey chipotle wings, and this week it was jerk pork skewers, made with fiery habaneros.

I still can't quite figure out a definitive jerk recipe—they tend to run the gamut from marinades to rubs, some involving only a few ingredients, others demanding a whole pantry's worth. This recipe is from Weber's Way to Grill. The jerk paste is so delicious I couldn't help but take more than a few extra spoonfuls when taste-testing—it's tangy, fresh, and packs a heat that kicks up my spice game.

Unfortunately, the heavy kick I loved in the marinade diminished a bit after being grilled, but these were still top-notch. The jerk flavors pair well with the accompanying honey-lime sauce, which had a cooling effect that balances out even spicier skewers. Next time I'm going to bring up the heat even higher with three or four habaneros—now that should be hot.

Adapted from Weber's Way to Grill by Jamie Purviance

Recipe Facts

4.9

(7)

Prep: 35 mins
Cook: 10 mins
Marinating Time: 2 hrs
Total: 2 hrs 45 mins
Serves: 4 to 6 servings

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Ingredients

For the Paste:

  • 1 habanero or Scotch bonnet chile, seeded

  • 1 cup lightly packed fresh cilantro

  • 1/2 cup extra-virgin olive oil

  • 4 scallions, white and green parts, lightly chopped

  • 6 medium cloves garlic

  • 2 tablespoons finely chopped fresh ginger

  • 2 tablespoons granulated sugar

  • 1 tablespoon fresh lime juice

  • 1 tablespoon ground allspice

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

For the Skewers:

  • 3 pounds pork loin

For the Sauce:

  • 1/2 cup sour cream

  • 1/2 teaspoon freshly grated lime zest

  • 1 tablespoon extra-virgin olive oil

  • 2 teaspoons honey

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

Directions

  1. Place all of the ingredients for paste in the jar of a blender and blend until smooth. Place pork chunks in large Ziploc bag and pour in the paste, seal and toss to evenly distribute; open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 2 to 3 hours.

    jerk paste
  2. In a small bowl, whisk together ingredients for sauce. Set aside.

    honey-lime sauce
  3. Light one chimney full of charcoal. While the charcoal is lighting, thread the pork chunks onto the skewers.

    grilling skewers
  4. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Place the skewers on the grill and cook until the meat is cooked through, about 6 to 8 minutes, turning three or four times during grilling. Serve immediately with the honey-lime sauce.

    jerk chicken skewers

Special Equipment

Bamboo skewers, soaked in water for at least 30 minutes prior to use

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Nutrition Facts (per serving)
586 Calories
39g Fat
11g Carbs
46g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 586
% Daily Value*
Total Fat 39g 50%
Saturated Fat 10g 48%
Cholesterol 147mg 49%
Sodium 563mg 24%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Total Sugars 8g
Protein 46g
Vitamin C 17mg 83%
Calcium 60mg 5%
Iron 2mg 10%
Potassium 742mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)