Jamaican Jerk Kabobs
- 2 scotch bonnet (habanero) peppers
- 1 small leek or 1 bunch scallions, chopped
- 1 (4-ounce 114g) jar pimentos
- 5 cloves garlic
- Juice of 2 limes
- 1/4 cup (59 mL) + 1 tablespoon molasses
- 3 tablespoons (45 mL) canola oil
- 2 tablespoons fresh thyme
- 2 tablespoons soy sauce
- 2 tablespoons organic ketchup
- 1 tablespoon sesame oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1/4 heaping teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 (12-ounce 431g) package extra-firm tofu
- 1 potato, cut into 1 1/2-inch (4cm) cubes
- 1 bell pepper, cut into 1 1/2-inch (4cm) cubes
- 1 small red onion, cut into 1 1/2-inch (4cm) cubes
- 12 small whole mushrooms
- 6 bamboo skewers
- 3-4 cups (570-760 g) cooked brown rice, for serving
- To make the Jamaican Jerk Sauce:
- In the bowl of a food processor fitted with the metal "S" blade, puree all of the sauce ingredients.
- Transfer to a large mixing bowl and set aside.
- To make the Jamaican Jerk Kabobs:
- Unwrap the package of tofu and place it on a plate lined with paper towels to drain for 1 hour.
- Slice the tofu into 1 1/2-inch (4-cm) cubes.
- Using clean hands, alternate cubes of the tofu, potato, bell pepper, and onion, as well as the whole mushrooms, onto the 6 skewers.
- Place the skewers in a 9 x 13-inch (5 x 5-cm) casserole dish and cover with all, but 1/4 cup (59 mL) of the Jamaican Jerk Sauce.
- Place in the refrigerator and marinate for 8 hours or overnight.
- Set the oven to broil.
- Broil the Jamaican Jerk Kabobs in the casserole dish for 15 minutes, turning and brushing the Kabobs with the remaining 1/4 cup (59 mL) Jamaican Jerk Sauce after 7 minutes.
- Remove from the oven.
- Serve individually plated over the brown rice.
scotch, scallions, pimentos, garlic, canola oil, thyme, soy sauce, ketchup, sesame oil, freshly ground black pepper, ground nutmeg, ground cinnamon, ground ginger, potato, bell pepper, red onion, mushrooms, bamboo skewers, brown rice
Taken from www.cookstr.com/recipes/jamaican-jerk-kabobs (may not work)