London Jerk Og Kebab Recipe

Trim and cube

Trim excess fat from the pork shoulder and cut into 1-inch cubes so pieces cook quickly and evenly.

In a large bowl combine 2 tablespoons vegetable oil, 2 tablespoons lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the pork cubes and toss to coat. Cover and refrigerate while you make the jerk sauce, at least 30 minutes and up to 4 hours.

If using skewers, soak wooden skewers in water for 30 minutes before threading. Thread pork onto skewers leaving a little space between pieces for even heat circulation.

Place the scotch bonnet, jalapeño, green onions, thyme, garlic, chopped onion, ginger, allspice, cinnamon, nutmeg, smoked paprika, brown sugar and palm sugar or honey into a blender or food processor.

Add 2 tablespoons dark soy sauce, 2 tablespoons white wine vinegar, 3 tablespoons vegetable oil, 2 tablespoons water and 3/4 teaspoon salt. Blend on high until a smooth but slightly textured paste forms, scraping down the sides as needed. Taste and adjust heat or salt as desired (add seeds for more heat, more vinegar for brightness).

Reserve about 1/3 cup of the sauce for finishing. Use the rest (approximately 1/2–3/4 cup) to marinate the pork: place the marinated pork cubes from the previous step into a bowl, add 4–6 tablespoons of the jerk sauce, toss thoroughly to coat, cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.

If you reserved sauce, thin slightly with 1–2 teaspoons water before brushing if needed.

Preheat your grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat over medium-high with a little oil to prevent sticking.

Brush the grill grates or pan with oil. Place the skewered pork on the hot grill. Cook for 3–4 minutes per side, turning to get nice char marks and to cook through. Total cook time should be 10–12 minutes depending on piece size. Internal temperature should reach 145°F (63°C).

During the last 4 minutes of cooking, brush the pork with additional reserved London Jerk sauce twice, allowing it to caramelize but not burn. Remove skewers from heat and let rest 5 minutes.

If you prefer to finish in the oven, sear the skewers 2 minutes per side on the stovetop then transfer to a 400°F (200°C) oven for 6–8 minutes, basting once with sauce.

In a small bowl combine 1 cup Greek yogurt, 1 tablespoon lemon juice, 1 minced garlic clove, 1 tablespoon chopped mint, 1 tablespoon chopped cilantro, 1/2 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth. Taste and adjust seasoning — add a little water or more lemon if you prefer a thinner sauce. Chill until ready to serve.

Warm flatbreads or pita for 30–60 seconds per side on the grill or in a dry skillet until pliable and slightly charred.

To assemble each kebab: place a warmed flatbread on a plate, add several pieces of rested pork (remove from skewers), spoon 1–2 tablespoons of reserved London Jerk sauce over the meat for extra heat and smoke, then drizzle 2–3 tablespoons of the signature yogurt sauce.

Top with thinly sliced red onion, cucumber ribbons, and a sprinkle of fresh cilantro leaves. Serve with lime wedges on the side for squeezing.

Serve immediately while warm. Leftover jerk sauce keeps refrigerated for up to 5 days; yogurt sauce keeps 3 days.