Jerk Kabobs.

I'm a day late in posting my blog. Funny how life creeps on a person. Not enough hours in the day. The  meal described was prepared and served on Tuesday night. A night where juggling dinner and cleaning the main floor of the house was the calling, coupled with a few loads of laundry. Seems to be a pattern... I sometimes refer to myself as Cinderella to my kids who on occasion throw out demands...my reply, "oh sorry, cinderella is busy"...it usually works for at least a thank you, occasionally. Really, like randomly. Almost lottery-like.

So, the meal was beef-based, using a wonderful marinade out of a cookbook that Andy and I purchased when we were on our honeymoon 22 years ago. I know it was going to be good, based on the spill marks on the page that the marinade recipe was printed. It made the sirloin very tender and flavorful. Maybe too flavorful for my boring meat eaters. Elie's comment... "this tastes weird", followed by her sisters agreeing. So they ate rice, white rice at that. I secretly think Katy would have finished her meat if not for the comment from her older sister. We have at least progressed since the early days of this journey. No more tantrums. Just a comment and a resourcefulness to get full on their own without complaint. So for that, I raise my glass of red wine and say, Happy is...

Jerk Marinade
1 onion, finely chopped
1/2 cup finely chopped scallion
2 tsp fresh thyme leaves (I used 1 1/2 tsp dried ground thyme)
1 tsp salt
2 tsp sugar
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1 hot pepper, finely ground (I used a jalapeno)
3 Tbl soy sauce
1 Tbl cider or white vinegar


Mix together all the ingredients in food processor. Store in refrigerator in a tightly sealed container for up to a month. Yields about 1 1/2 cups.

Jamaican Beef Kabobs

1 - 2 lbs. beef sirloin, cut into cubes

1 1/2 cups marinade

2 tsp olive oil

Small white onions, peeled 

1 zucchini, cut into chunks

1 yellow squash, cut into chunks

Mushrooms, medium sized

Combine marinade and olive oil in a resealable bag. Add the meat and rotate the bag to thoroughly voat the meat. Marinate overnight.

Prepare a fire in the grill. If you are using bamboo skewers, soak for 20 - 30 minutes to prevent charring.

Remove the meat from the bag, reserving marinade for basting. Skewer the meat alternately with the onions. Place the zucchini, mushrooms and cherry tomatoes on separate skewers. When the coals are red but not flaming, place skewers on the grill about three inches above the coals. Grill the meat for 5 minutes on each side, turning skewers frequently to brown the meat evenly. The vegetables should take 3 to 4 minutes per side. As the meat and vegetables cook, be sure to baste with the marinade; both the vegetables and meat will acquire a delicious jerk taste. Serve over hot rice.