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Jerk-ish pork skewers on an oval plate

Jerk-ish pork skewers

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Fire up the barbecue to make these pork skewers, packed with herbs and spices. Pair with a rice salad and they'll go down a treat with the whole family

  • Gluten-free
Nutrition: Per serving


  • 500g pork mince (at least 10% fat)
  • 2 tsp allspice berries, ground using a pestle and mortar
  • 1 tsp ground cinnamon
  • 2 tsp thyme leaves
  • 2 spring onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lime, zested and cut into quarters
  • 2 tsp molasses or honey
  • 2 tbsp olive oil
  • rice salad, to serve (optional)

You’ll also need

  • 8 wooden skewers, soaked in water for at least 2 hrs


  • STEP 1

    Put the pork mince in a bowl and use your hands to mix in the allspice, cinnamon, thyme, spring onions, garlic, lime zest
    and molasses or honey. Drizzle the olive oil over a large plate.

  • STEP 2

    Divide the mince mixture into eight portions and roll into even- sized balls. Working with one ball at a time and using wet hands, press the ball onto a skewer, forming it into a sausage shape around the skewer as you go. Transfer the finished skewers to the oiled plate and keep chilled until needed. Will keep covered in the fridge for up to a day.

  • STEP 3

    Light the barbecue. When the coals are ashen, place the skewers on the grill and cook, undisturbed, for 2 mins. Carefully turn using tongs and cook for another 5 mins before turning again. Repeat this process once more until the skewers are cooked through and browned.

  • STEP 4

    Remove to a serving platter, squeeze over the lime wedges and season. Serve with a rice salad, if you like (ours was a mixture of cooked rice, sweetcorn, red onion and herbs).

Use up leftovers

Remove the skewers from any leftover jerk-ish pork, then heat on a tray in a low oven for 15 mins. Serve in hot dog buns with ketchup or hot sauce.

Recipe from Good Food magazine, June 2021

Goes well with


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