Jamaican jerk seasoning from Barbecue Sauces, Rubs, and Marinades, Bastes, Butters & Glazes, Too: Over 200 Finger-Licking Recipes (page 85) by Steven Raichlen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on May 29, 2018

    We made this for our annual Memorial Day BBQ and it was absolutely delicious. Due to the large number of people, I was convinced to make this with far fewer habaneros than I would have preferred, but the savory, herby, spice-full notes of the marinade were complex and delicious even without a high heat level, so don't be deterred. We tripled the recipe and used maybe 5 habaneros only? There was a whisper of spice, and it warmed your tongue, but that was it. The pork and chicken kebabs flew off the table and were enjoyed by all. Served with the banana ketchup from the same book, vegetable kebabs (with peppers, onion, and pineapple) and Jamaican Rice and Peas.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.