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Jamaican Jerk Seasoning

  • Icon Serve 1 serv
  • Icon Clock 10 min
  • Icon Dificult Easy
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  • 1 tbsp of Allspice
  • 1/4 tsp of Ground Cinnamon
  • 1/4 cup of Brown Sugar
  • 1/2 tsp of Red Pepper Flakes
  • 1/4 tsp of Ground Cloves
  • 1/2 tsp of Ground Cumin
  • 2 tsp of Salt
  • 1 tsp of Black pepper

Wet Ingredients

  • 2 tbsp of Canola or Vegetable Oil
  • 1 unit of Freshly Squeezed Lime
  • 3-4 tbsp of Coconut Milk


  1. Combine all dry ingredients and store in an airtight container.

  2. To use the spice mixture for Kabobs put about 2 pounds of your choice of meat pieces in a zip-top bag. Boneless skinless chicken thighs work well for this but you can use chicken breast, beef, vegetables, or pineapple.

  3. In a bowl, mix canola oil, lime juice, and coconut milk, and pour into the bag with the meat.

  4. Add 2-4 tablespoons of the dry Jerk Seasoning to the bag (more or less to taste). Seal the bag and mix all the contents together until well coated. Let meat marinade for at least 10 minutes.

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