Fiery jerk-spiced beef skewers grilled to perfection and served over fragrant coconut rice. This Caribbean-inspired dish brings authentic island flavors with scotch bonnet peppers, allspice, and aromatic spices that transport you to the beaches of Jamaica.
Recipe Details
Ingredients
- 700g beef sirloin, cut into 3cm (1 inch) cubes
- 1 scotch bonnet pepper, seeded and minced (or 2 jalapeños)
- 15ml ground allspice
- 45g brown sugar
- 45ml soy sauce
- 60ml fresh lime juice
- 30ml dark rum
- 4 cloves garlic, minced
- 20g fresh ginger, grated
- 15ml fresh thyme leaves
- 2.5ml ground cinnamon
- 1ml ground nutmeg
- 30ml olive oil
- 300g jasmine rice
- 400ml can coconut milk
- 240ml water
- 1 bay leaf
- to taste salt
- to taste black pepper
- 3 stalks scallions, sliced
- 30g fresh cilantro, chopped
- for serving lime wedges
Instructions
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For jerk marinade, combine 1 scotch bonnet pepper, 15ml ground allspice, 45g brown sugar, 45ml soy sauce, 60ml fresh lime juice, 30ml dark rum, 4 cloves garlic, 20g fresh ginger, 15ml fresh thyme leaves, 2.5ml ground cinnamon, 1ml ground nutmeg, and 30ml olive oil. Blend until smooth.
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Place 700g beef sirloin cubes in a bowl and pour marinade over. Toss to coat. Marinate for at least 2 hours, or overnight in refrigerator.
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For coconut rice, rinse 300g jasmine rice until water runs clear. In a saucepan, combine rice, 400ml can coconut milk, 240ml water, 1 bay leaf, and 1 tsp to taste salt.
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Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 10 minutes before fluffing with a fork.
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If using wooden skewers, soak in water for 30 minutes. Thread marinated beef onto skewers, leaving small gaps between pieces.
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Preheat grill to medium-high heat. Clean and oil grates well.
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Grill skewers for 8-10 minutes, turning every 2 minutes, until beef is nicely charred and cooked to desired doneness.
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Remove 1 bay leaf from rice and fluff with a fork. Stir in half the 3 stalks scallions and 30g fresh cilantro.
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Serve beef skewers over coconut rice, garnished with remaining herbs and for serving lime wedges.
Tips
Heat Level: Scotch bonnet peppers are very hot - use gloves when handling and adjust quantity to taste. Jalapeños are a milder substitute.
Marinating Time: Minimum 2 hours for flavor penetration, but overnight creates the most authentic taste. The acid helps tenderize the meat.
Beef Selection: Sirloin, ribeye, or tenderloin work well. Cut against the grain for maximum tenderness. Uniform cubes ensure even cooking.
Rice Perfection: Don't lift the lid while rice cooks - it releases steam needed for proper cooking. The coconut milk creates creamy, fragrant rice.
Grilling Tips: High heat creates good char while keeping interior tender. Don't overcrowd skewers or move them too frequently.
Authentic Touch: Traditional jerk seasoning includes pimento wood smoke. If available, add soaked pimento wood chips to your grill.
Make-Ahead: Beef can marinate up to 24 hours. Rice can be made earlier in the day and reheated gently with a splash of coconut milk.