Jerk chicken and beef

Yield: 8 servings

Measure Ingredient
20 Chicken wings; (20 to 30)
1 kilograms Tenderbeef rump steak; sliced into strips
250 grams Onions; quartered
2 Chillies; seeded and halved
(2 to 3)
50 grams Root ginger; chopped
½ teaspoon Greggs allspice
½ teaspoon Fresh thyme
1 teaspoon Ground black pepper
125 millilitres White wine vinegar
125 millilitres Dark soy sauce

BEEF AND CHICKEN

FOR THE JERK SAUCE

Place all the sauce ingredients into a blender. Blend until smooth, pour over the meat in two separate dishes.

Marinate for 2-4 hours in the fridge.

Remove from the sauce and place onto a hot BBQ. The wings will take 25-30 minutes over a medium heat. The steak slices will take 1-2 minutes turning once. The meat should be quite black on the outside but tender and juicy inside.

Serve with a garden salad of lettuce leaves and sliced onions.

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