Vegan Jamaican Jerk Kabobs

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Vegan Jamaican jerk kabobs start off with some nice habanero peppers. Make vegan Jamaican jerk kabobs with help from a vegan chef in this free video clip.

Part of the Video Series: Vegan Delights
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Video Transcript

Hi, I'm Kat Barry, and I'm here at Perennial Accents in St. Joe, Michigan. Today, I'm going to show you how to make Jamaican jerk kabobs. So we're going to start off by chopping some habanero peppers. Traditional Jamaican jerk sauce recipe calls for Scotch Bonnet peppers. They are in a similar family to habaneros and habaneros are in season right now and this is what I had so that's what we're going to use. Now the habaneros are really really spicy so this is not a recipe that's for someone that's afraid of a little heat. Alright so the next thing that we're going to do for our sauce is throw everything in the food processor. So there's the hot peppers. Next I have one bunch scallions. Also I do want to mention the reason that I'm wearing gloves is because habanero peppers are extremely hot and the oils from the peppers stay on your skin for a long time so when you are chopping hot peppers I really advise wearing gloves and washing your hands thoroughly. This is the juice of two limes. Next we have three tablespoons canola oil and one tablespoon sesame oil. We've got five cloves garlic. This is one teaspoon thyme, dried thyme. If you're going to use fresh thyme, you're going to use about two tablespoons, two tablespoons soy sauce, two tablespoons organic ketchup and here we go with all the spices. We've got one teaspoon black pepper, a teaspoon of nutmeg, a fourth teaspoon cinnamon and a fourth teaspoon ginger. So there's a lot of different flavors and the nutmeg is really what gives the jerk sauce its unique flavor. And then we've got a four, whoops, careful the gloves do make things a little slippery. We've got four ounces pimentos and then I'm going to add about a fourth cup molasses and then we're going to just turn our food processor on. And whenever you use the food processor you just want to make sure you scrape the sides a lot. Okay so that's it on making your own homemade jerk sauce. See how easy that is? I've got one block of extra firm tofu here and this has been drained on a paper towel for about 30 minutes and you can probably tell that this paper towel is sort of damp. So you want to always make sure that you drain your tofu, you pour the water out and then you let it sit on something like a paper towel for about 30 minutes before you use it to get out the excess moisture and we're going to cut this into fairly large cubes so that it can go onto our skewers really well. Those should be a pretty good size. We've got green bell pepper, yellow onion, red bell pepper and mushrooms so these are going to broil really really nicely. Now that I have the tofu chopped, I'm going to place it in this baking dish and I'm going to cover it with the jerk sauce. I'm just going to pour this over and I've got my spatula here to help get all the excess out and we'll really just cover this tofu. We're going to let this marinate for about eight hours. So for now I'm just going to put this, cover it and put it in the refrigerator to marinate for a few hours. Now we're going to assemble our skewers and I'm going to alternate some of these yummy veggies with the tofu blocks and then we're going to do a pepper and onion, another pepper, actually let's throw on a piece of tofu just for some variety here and another pepper and we'll put one more piece of tofu and what we're going to do is broil them for probably about 35 to 40 minutes and we're going to continue to turn them and brush them with more sauce as we go on. So I'm just going to cover them with more of the jerk sauce right now. So check back in about fifteen minutes and we'll turn them and brush them with more sauce if we need to. Look at these. Don't they look awesome? They smell great and they're totally ready to enjoy. So I would serve these over brown rice or millet or maybe quinoa. Thank you so much for watching how to make Jamaican jerk kabobs. I hope you enjoyed learning this recipe and I hope you take it with you to your next barbecue.


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