clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jerk Beef Kabobs with Sunshine Slaw

  • Prep Time: 7 hours
  • Cook Time: 15 minutes
  • Total Time: 7 hours 15 minutes




  • 16 oz piemontese rib eye beef cubed
  • 1/2 green pepper cut into 1 inch squares
  • 1/4 white onion cut into 1 inch squares

Jerk spice:

  • 1/2 cup jerk sauce of your choosing
  • 1 teaspoon onion powder
  • 1 clove garlic minced
  • 1 table spoon wild mushroom infused olive oil
  • 1 tablespoon sriracha sauce
  • 1 green onion chopped finely
  • 1 tablespoon parsley chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage
  • 1 teaspoon paprika powder
  • 1 teaspoon wasabi
  • 1 teaspoon peanut sauce


  • 1/2 small purple cabbage shredded
  • 1/2 regular small cabbage shredded
  • 1 large carrot thinly sliced
  • 1/4 large white onion thinly sliced lengthwise
  • 1 Anjou pear thinly sliced lengthwise
  • 1/4 cup of raisins
  • Dash of coarse sea salt
  • Dash of fresh cracked pepper


  • 2 tablespoons mayo
  • 1 teaspoon sriracha sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon infused chocolate balsamic vinegar
  • 1/2 teaspoon wild mushroom infused olive oil
  • 1 teaspoon citrus juice of your choice
  • 1 teaspoon fish sauce
  • 1 teaspoon sweet chili sauce
  • Dash of salt, pepper, onion powder



  1. Put beef cubes in a bowl toss with a bit of salt and pepper.
  2. In another bowl combine jerk sauce, onion powder, minced garlic, olive oil, sriracha sauce, green onion, parsley, dried oregano, dried sage, paprika, wasabi, peanut sauce, whisk well and pour over beef.
  3. Take bamboo skewers and soak in water till beef is ready to cook.
  4. Toss beef well with jerk spice, cover and refrigerate for the day.


  1. In a large bowl toss purple cabbage, regular cabbage, onion, carrot, pear, and raisons, salt and pepper.
  2. In another bowl mix mayo, sriracha sauce, rice vinegar, chocolate balsamic vinegar, olive oil,citrus juice of your choice, fish sauce, sweet chili sauce, salt, pepper, and onion powder.
  3. Whisk well and set aside.
  4. Take beef out of fridge.
  5. Drain water from skewers.
  6. Place beef cubes onto skewers alternating green pepper pieces and onion pieces in between the beef. Continue until all beef is skewered.
  7. Reserve excess jerk sauce for brushing on kabobs while cooking.
  8. Heat up barbecue to 400°F.
  9. Wipe grill with some paper towel and coat with some olive oil using the paper towel.
  10. Place kabobs on grill and cook on all sides total cooking time about 10-15 minutes for medium.
  11. Take off heat and let rest a few minutes.
  12. Toss dressing a little at a time into slaw mix toss well and add dressing till the desired consistency is achieved.
  13. Plate slaw and kabobs.
  14. Ready to serve.


The long prep time is due to the marinating time of the beef.


  • Serving Size: 4 servings
Recipe Card powered byTasty Recipes