JAMAICAN JERK VEGETABLE
Prep: 20 mins
Cook: 1 hr
Additional: 2 hrs
Total: 3 hrs 20 mins
Yield: 6 servings
Hot, succulent Jamaican Jerk Vegetable is a tropical treat. You’ll love the heat and flavor of this fiery marinade.
- 3 packages of “Quorn” Chik’n Cutlets (Each Cutlet slice in 3 pieces lengthwise)
- 3 limes, juiced
- 1 cup water
- 2 teaspoons ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 2 teaspoons dried thyme
- 1 teaspoon ground ginger
- 1 ½ teaspoons ground black pepper
- 2 tablespoons vegetable oil
- 2 medium (2-1/2″ dia)s onions, chopped
- 1 ½ cups chopped green onions
- 6 cloves garlic, chopped
- 2 peppers habanero peppers, chopped
Place vegetable in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place lime juice, allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Pour most of the blended marinade mixture into bowl with the Chik’n Cutlet strips, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for 2 hours.
Preheat an outdoor grill for medium heat or griddle style pan.
Brush grill grate with oil. Cook Chik’n on the preheated grill or griddle pan. Turn frequently, basting often with remaining marinade mixture. Cook till all sides have nice browned color but not burnt. Serve
220.7 calories; protein 28.8g 58% DV; carbohydrates 13.3g 4% DV; fat 6.4g 10% DV; cholesterol 68.4mg 23% DV; sodium 473.9mg 19% DV.