Buccaneer Pork Kebabs

I had to look up what a Buccaneer was.... I guess it's a pirate who attacked Spanish ships in the Caribbean Sea.  So, feel free to slap on the eye patch, slam back a rum shot and belt out your best "Aaarrrr, matey!!" while dining on this tasty treat. 

For those who aren't familiar with jerk seasoning, it's a Caribbean thing.  Think spicy. This recipes adds a nice sweetness to balance the hot. 

I wondered where I'd get pickling spices, but the mix was right along the regular spices (and pretty cheap).  Not sure what I'll do with the rest of it, but hey, maybe you'll see a pickling recipe coming soon.  The jerk sauce was found next to the bbq sauces. 

I got the recipe from my Food Network "50 Kebabs" recipe booklet.  The photo comes from


Buccaneer Pork Kebabs

How to make kebabs:

1. Cut the ingredients into similar-size pieces and prepare as the recipe directs. If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.

2. Preheat a grill to high. Thread the ingredients onto skewers.
3. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.

If you're using wooden skewers, soak them in water for 20 minutes before grilling.

Buccaneer seasoning:

Boil 1 cup water, 3 tablespoons each salt and brown sugar, 2 teaspoons pickling spices and 4 garlic cloves. Add 1 cup rum, then cool.

Add cubed pork tenderloin and marinate.

Skewer with pineapple. Grill, basting with bottled jerk sauce.

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