Jerk Pork Kabobs

Serves: 6 to 8

INGREDIENTS

4 (10 oz.) Pork Tenderloins or 1 (3 lb.) Boneless Center-Cut Pork Roast, cut into 1 1/2-inch cubes

3/4 cup jerk seasoning (or try using 2 tins Nirmala's Kitchen Jamaican Jerk Blend)

Vegetable oil cooking spray

Six to eight 12-inch metal skewers

DIRECTIONS

1. Put the pork in a glass or ceramic bowl and, using your fingers, rub the seasoning into the meat. Cover and refrigerate for at least 4 hours or overnight.

2. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.

3. Thread the pork onto 6 to 8 skewers and grill over the hottest part of the fire for about 10 minutes, turning often, until lightly browned. Move the skewers to the cooler part of the grill, cover, and cook for 25 to 30 minutes longer, turning several times, until the pork is very tender.

Jerk Seasoning

Makes about 1 cup

INGREDIENTS

1/2 cup finely chopped onions

1/3 cup finely chopped scallions (4 to 6 scallions)

1/4 cup firmly packed fresh thyme leaves and tender stems

4 cloves garlic, finely chopped

2 tablespoons fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons hot pepper sauce (made from scotch bonnets or habanero chilies, if possible) or 1 to 3 scotch bonnet or habanero chilies, seeded and minced, depending on taste

1 tablespoon finely chopped fresh ginger

2 teaspoons ground coriander

2 teaspoons freshly ground black pepper

1 teaspoon ground allspice

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

DIRECTIONS

Combine all the ingredients in a small bowl and mix to form a coarse paste. Use immediately or transfer to a glass jar, cover and refrigerate for as long as 1 month.

This recipe is from Prime Time: The Lobels' Guide to Great Grilled Meats.