Jerk chicken and beef
8 servings
Ingredients
| Quantity | 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 |
Directions
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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