Jerked Goat and Plantain Kebabs is a traditional Jamaican recipe for a classic dish of cubed goat meat, plantains and onions pieces threaded onto skewers that are dusted with jerk seasoning and cumin before being cooked on a barbecue or under a grill. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jerked Goat and Plantain Kebabs.
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Ingredients:
800g lean goat meat, cut into 5cm cubes
2 ripe plantains, peeled and sliced into 3mc lengths
1 red onion, cut into 5cm chunks
2 tbsp jerk seasoning
1 tsp ground cumin
Method:
If using wooden skewers soak them in water beforehand. Pre-heat your barbecue or grill.
Take 8 skewers and divide the goat meat, plantains and onion chunks evenly between them. Mix the jerk seasoning and cumin in a bowl then rub all over the kebabs. Place on your barbecue (or under a grill) and cook for about 6 minutes per side, or until the meat is firm and cooked through and the plantains and onions are tender.
Serve hot, accompanied by rice and a papaya and avocado salsa.
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