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The first time I made jerk beef skewers, I burned the outside while the inside was still cold in the middle. Classic rookie move. I had the grill cranked way too high and rushed the whole process because guests were already at the door. Ten years later and a lot of trial and error? These skewers are now the recipe people beg me to bring to every summer cookout.

Jamaican jerk seasoning has this incredible depth to it. It’s smoky and spicy and sweet and fragrant all at once. Pair that with the brightness of a fresh mango salsa and you’ve got something that genuinely feels special without requiring any culinary school background. This is real backyard food done right.

Recipe Info

Detail	Info
Prep Time	25 minutes (+ 2 hours marinating)
Cook Time	12 minutes
Total Time	2 hours 37 minutes
Servings	4 people
Yield	12 skewers

Why You’ll Love This Recipe

It’s the kind of dish that looks like you spent all day on it but actually comes together really fast once the beef is marinated. The jerk marinade does the heavy lifting while you go about your day. The mango salsa adds freshness and color that makes the whole plate pop. And honestly, it works just as well on a weeknight grill session as it does feeding a crowd on the weekend.

What Makes This Recipe Unique

Most jerk recipes call for chicken, and for good reason. But beef works beautifully here, especially when you use the right cut. The fat in sirloin or ribeye stands up to that bold jerk marinade in a way chicken sometimes can’t. And cutting it into skewer pieces means you get that charred, caramelized crust on every single bite, not just one side of a big piece.

The mango salsa is not an afterthought either. Fresh mango, red onion, jalapeño, cilantro, and lime juice. Simple ingredients, but together they cut through the richness of the beef and cool down the heat of the jerk spice. It’s balance on a plate.

Key Features

• Bold, authentic jerk flavor from a scratch-made marinade
• Juicy, charred beef with a caramelized crust
• Fresh mango salsa that brightens every bite
• Gluten-free naturally
• Great for grilling season but works under a broiler too

Essential Ingredients

For the Jerk Marinade:

• 1.5 lbs sirloin or ribeye, cut into 1.5-inch cubes
• 3 green onions, roughly chopped
• 3 garlic cloves
• 1 scotch bonnet or habanero pepper (seed it if you want less heat)
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon ground allspice
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• Juice of 1 lime

For the Mango Salsa:

• 1 large ripe mango, diced small
• 1/4 red onion, finely diced
• 1 jalapeño, seeded and minced
• Small handful fresh cilantro, chopped
• Juice of 1 lime
• Pinch of salt

Alternative Ingredients

No scotch bonnet? Habanero is the closest substitute in terms of heat and fruitiness. If you’re cooking for people who don’t love spice, a serrano pepper gives you flavor without the fire. For the beef, flank steak works fine but marinate it a little longer since it’s leaner. If mango isn’t in season, pineapple or even peach makes a great salsa swap and brings a similar sweet-acidic quality.

Step-by-Step Directions

Step 1: Make the marinade. Blend the green onions, garlic, scotch bonnet, soy sauce, brown sugar, olive oil, thyme, allspice, paprika, cinnamon, black pepper, and lime juice in a blender or food processor until smooth. Taste it. It should be punchy.

Step 2: Marinate the beef. Toss the beef cubes in the marinade, making sure every piece is coated. Cover and refrigerate for at least 2 hours. Overnight is better if you have the time. This is not a step to rush.

Step 3: Make the mango salsa. Combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir gently and let it sit at room temperature while the beef cooks. The flavors get better as it rests.

Step 4: Thread the skewers. If using wooden skewers, soak them in water for 30 minutes first so they don’t burn. Thread the marinated beef onto skewers, leaving a little space between each piece for even cooking.

Step 5: Grill. Get your grill to medium-high heat. Cook the skewers for about 3 minutes per side, turning every 3 minutes to get all four sides. Total cook time is 10 to 12 minutes depending on how done you like your beef. I pull mine at medium, around 135°F internal temperature.

Step 6: Rest and serve. Let the skewers rest for 5 minutes off the heat. Plate them up with a generous spoonful of mango salsa on top or on the side.

Pro Tips

Give the beef a light oil brush right before it hits the grill. The marinade has sugar in it, which can stick and burn fast on dry grates. A little extra oil helps. Also, don’t skip resting the beef. Five minutes makes a real difference in how juicy it stays when you cut in.

I used to overcrowd my skewers thinking it would save time. It doesn’t. Crowded skewers steam instead of sear and you lose that char you’re going for. Leave some breathing room.

For the salsa, use a mango that gives a little when you press it. Rock-hard mango doesn’t have enough sweetness or juice. If yours is underripe, let it sit on the counter for a day or two before using it.

Nutrition Facts (Per Serving, Approximate)

Nutrient	Amount
Calories	410 kcal
Protein	38g
Fat	18g
Carbohydrates	22g
Sugar	16g
Fiber	2g
Sodium	540mg

You’ll Also Love

• Grilled Pineapple Chicken Skewers
• Caribbean Black Bean Rice Bowl
• Spicy Honey Garlic Salmon Bites
• Smoky Chipotle Beef Tacos
• Mango Habanero Chicken Wings

Conclusion

These Jamaican jerk beef skewers are one of those recipes that earns a permanent spot in the rotation after the first time you make them. The marinade is straightforward once you have the ingredients together, and the mango salsa takes maybe 10 minutes to throw together. What you end up with is a dish that tastes like it came from a restaurant but cost you a fraction of the price.

If you try these, let me know in the comments how they turned out. And if you swapped the mango for pineapple or used a different cut of beef, I’d love to hear how that worked for you. Every kitchen is a little different, and that’s honestly what makes cooking interesting.