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Jamaican cuisine boasts one of the most aromatic and pungent marinates ("jerk"), which goes perfectly with any meat, but especially with chicken, fish and seafood or pork.
The most important ingredient is a special chili, chef's bonnet-shaped, which is very spicy, so we suggest you use it with caution. Exotic flavors are perfect combined with fresh orange juice and lime, which gives the steaks a special perfume.
Whenever you want something special, colored and flavored, it's time for a "jerk" experiment in the purest style of Jamaica.
The Jamaicans use the term "jerk" also for a specific cooking technique: marinating + grill + frequently spraying with marinade, to form a golden crust and spicy.
Ingredients for the "Jerk" marinade:
-Half a teaspoon Allspice powder
-Half a teaspoon of garlic powder
-A quarter teaspoon of cinnamon
-A quarter teaspoon of nutmeg
-A teaspoon of brown sugar
-Ginger - a walnut quantity
-2 tablespoons of thyme
-2-3 cloves of garlic
-A quarter teaspoon of Cayenne pepper
-Half a teaspoon of ground black pepper
-A teaspoon of salt
-A pepper (Scotch bonnet pepper) pitted
-A chopped tomato or 2-3 smaller tomatoes
-A chopped onion
-A quarter cup of olive oil
-2 tablespoons soy sauce
-3 tablespoons of white vinegar
-Orange juice from 2 large and juicy oranges
-Juice from 1 lime
Add all ingredients in a blender and mix for 30 seconds until sauce becomes smooth.
For the exotic skewers you need shrimps (or chicken), colored peppers cut dices, marinade and citronelle stakes (give a special flavor, I highly recommend).
Mix the shrimps with the marinade; let them borrow the flavors for 15 minutes at room temperature.
For the skewers, there a trick not to get burned: soak them in water for 30 minutes.
Put them on the hot grill and roll often.
Sprinkle often with marinade, as to remain juicy. Within minutes, they are ready.
Serve warm.
The ideal gasket would be steamed basmati rice and a slice of lime.
Enjoy your meal!
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