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250ml Jamaican Jerk Infused Olive Oil Blend – fiery jerk seasoning
Garden Infuzions

Grilled Jerk Vegetable Kabobs with Jamaican Jerk Blend Olive Oil

Smoky bell peppers, zucchini, red onion, pineapple, and mushrooms char on the grill with bold island seasoning from Jamaican Jerk Infused Olive Oil Blend for a colorful cookout favorite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 kabobs
Course: Appetizer, Main Course, Side Dish
Cuisine: Caribbean, Jamaican, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Jamaican Jerk Infused Olive Oil Blend
  • 1 tablespoon lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon brown sugar
  • 1 red bell pepper cut into 1 1/2-inch pieces
  • 1 yellow bell pepper cut into 1 1/2-inch pieces
  • 1 medium zucchini sliced into thick half-moons
  • 1 medium red onion cut into wedges
  • 8 ounces cremini mushrooms halved
  • 1 cup fresh pineapple chunks
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 wooden or metal skewers

Equipment

  • 1 Grill Preheated to medium-high
  • 1 Mixing bowl Large enough for tossing vegetables
  • 1 whisk For the marinade
  • 1 Tongs For turning kabobs
  • 8 Skewers Wooden soaked or metal

Method
 

Instructions
  1. If using wooden skewers, soak them in water for at least 30 minutes before assembling.
  2. In a large bowl, whisk together the Jamaican Jerk Infused Olive Oil Blend, lime juice, soy sauce, brown sugar, kosher salt, and black pepper.
  3. Add the bell peppers, zucchini, red onion, mushrooms, and pineapple, then toss until every piece is coated.
  4. Thread the vegetables and pineapple onto the skewers, alternating colors and textures for even grilling and a balanced look.
  5. Preheat a grill to medium-high heat and oil the grates lightly.
  6. Place the kabobs on the grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the vegetables are tender and lightly charred.
  7. Move any pieces that are browning too quickly to a cooler part of the grill.
  8. Transfer the kabobs to a platter and serve warm.

Notes

This recipe works best when the vegetable pieces are similar in size, which helps everything finish at the same time. If you want a stronger jerk profile, let the vegetables sit in the marinade for 10 to 15 minutes before skewering. The pineapple brings a sweet edge that plays well with the grill marks and island spice.

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