Jamaican Beef Skewers

 The sun is out, spring is in the air, and some of us might be digging out our barbecues if there is still any snow blocking them. Mine is accessible most of the time and I do like to barbecue in the winter.  So here is a recipe for you to whip some time this March Break, since the great weather is supposed to continue!

This recipe originally belonged to a cookbook which came with a now dearly departed barbecue.  While I distinctly remember the name of the recipe to be "Jamaican Jerk Beef Skewers", Steve disagrees, as there are lots of Oriental flavours, and I do agree that it does not taste like some Jamaican Jerk flavours I've tried, though it does have some of the key ingredients, like jalapeno, cinnamon and allspice. So I've taken the liberty of renaming this recipe, since I have made it my own, and I don't remember all the original ingredients or their quantities.* Over the years, among friends and family, it has become one of my signature dishes, as well as one of my all-time favourites. It can be made in huge batches for parties, and it is always a crowd-pleaser!!! Since I never worry about strictly measuring ingredient, you shouldn't either, but I will attempt them for you. Fresh ingredients are always key for me, and in this recipe especially so.