Jerk Spiced Kebabs
Jerk Spiced Kebabs

Jerk Spiced Tofu Kebabs


April 19, 2016

  • Yields: Serves 4 to 5


3-4 tbsp Jamaican jerk spice (see recipe below)

6 cloves garlic (peeled)

1 inch piece fresh ginger

1 habanero pepper

2 tbsp brown sugar (light brown or dark brown is fine)

Dash fresh nutmeg

1 cup extra-virgin olive oil

Juice of 1 lime

Dash low-sodium soy sauce

4-5 sprigs fresh thyme, stemmed

1 pack super-firm tofu, thoroughly drained and patted dry (until no moisture is released when pressed) and cut into 1-in. cubes

1 red pepper, chopped into 1-in. cubes

2 medium red onions, chopped into 1-in. cubes

1 bunch chives, chopped

1 bunch scallions, chopped

For the Jamaican Jerk Spice

1 tbsp crushed chili powder

1 tbsp salt

1 tsp granulated sugar

1 tsp fresh nutmeg

1 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp dried thyme

1 tsp coriander powder

1/2 tsp cinnamon


1Place all the ingredients except the tofu, red pepper, onions, and scallions in a blender and blend until smooth. (The mixture should be viscous.)

2Place the tofu, red pepper, and onions in a large foil tray. Pour in 1/2 of the marinade mixture, reserving the rest to use for basting and as a dipping sauce.

3For best results, marinate the tofu and vegetables for 3 to 4 hours.

4Spray a metal BBQ tray with cooking spray and place over a hot grill. Once hot, add the marinated tofu and vegetables. Close the lid and grill for about 5 minutes. Flip once, then grill for another 5 to 7 minutes, or until tender and slightly charred.

5Place on a serving platter and sprinkle with the chives and scallions. Serve with the reserved jerk sauce.

Jamaican Jerk Spice

1Combine all of the ingredients together


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