I love jerk sauce! It's the perfect blend of spicy, sweet, and savoury flavours. Every time I have it, I'm transported to the Caribbean. I especially love using it as a marinade for chicken or prawn, but today I'm using it with Lamb and boy, are you in for a treat. It's also amazing as a dipping sauce for fried plantains. Overall, jerk sauce is one of my top condiments.
Ingredients
Jerk rub
- 1 tbsp dried onion powder
- 1 tbsp garlic powder
- 1 tsp ground allspice
- 1 tsp ground black pepper
- ½ tsp cayenne pepper
- 2 tsp brown sugar
- 1 tsp dried thyme
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp chilli powder
- ½ tsp ground mace
- 600 g lamb leg with fat on, cut into 2cm cubes
Sauce
- 300 ml water
- 1 10g fish stock cube
- 2 tbsp runny honey
- 3 tbsp tamarind paste
- 1 tbsp fresh ginger , finely chopped
- 2 tsp paprika
- 1 tbsp Jerk Rub (from above)
- 2 tbsp cornflour or arrowroot
- water
Instructions
For the Jerk rub
- Mix well together.
- Pat over the lamb cubes and leave for a couple of hours, best overnight.
- Thread onto 2 pronged skewers.
- Grill or sauté for 3-4 minutes, brushing with the jerk sauce until pink, and leave to rest for 2-3 minutes.
For the sauce
- Mix all the ingredients and simmer until you have reduced by a third.
- Then remove about ½ of the sauce and keep for dipping.
- Brush half the sauce over the rubbed cubes of lamb.
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Notes
Store excess Jerk rub in an air-tight container for next time.
Nutrition Facts
Jerk Lamb Kebabs
Amount per Serving
Calories
226
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
60
mg
20
%
Sodium
73
mg
3
%
Potassium
440
mg
13
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Sugar
16
g
18
%
Protein
21
g
42
%
Vitamin A
243
IU
5
%
Vitamin C
5
mg
6
%
Calcium
39
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
