Jerk Pork Kebabs

If you’re looking for a delicious and easy way to spice up your summer grilling, try these jerk pork kebabs. They are tender, juicy, and full of flavor from the homemade jerk marinade. You can make them ahead of time and grill them when you’re ready to eat. Here’s how to make them:

Ingredients:

• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon fresh thyme leaves
• 4 cloves garlic, peeled and minced
• 2 teaspoons ground allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 1/2 pounds boneless pork loin, cut into 1-inch cubes
• Wooden skewers, soaked in water for at least 30 minutes

Directions:

• In a small bowl, whisk together the soy sauce, brown sugar, vinegar, oil, thyme, garlic, allspice, salt, pepper, cayenne, nutmeg, and cinnamon. Reserve 1/4 cup of the marinade for basting later.
• Place the pork cubes in a large ziplock bag and pour the remaining marinade over them. Seal the bag and refrigerate for at least 2 hours or up to overnight.
• Preheat a grill to medium-high heat and lightly oil the grate. Thread the pork cubes onto the skewers, leaving some space between them.
• Grill the kebabs for about 15 minutes, turning occasionally and basting with the reserved marinade, until the pork is cooked through and charred in spots.
• Enjoy your jerk pork kebabs with some rice, salad, or your favorite side dish.