Jamaican Jerk Rub Bulk

Zoë spice Rubs are a unique recipe that we have created using the famous Montreal steak spice but with a  Zoë twist. Our Jamaican Jerk rub uses the Montreal steak spice as a base with the addition of the authentic Jamaican spices that you love, the resalts are delicious. All our rubs have been created to be universal so you can use them on meat, fish, vegetables to season sauces or truly anywhere your imagination takes you. Trey them on there in bulk or in one of our Zoë spices rub kits which include an infused olive oil as a binder to create an even more unique food experience. Zoë rubs will become a staple in your kitchen we know it.

Pairing Suggestions for Zoë Jamaican Jerk Rub

The Zoë Jamaican Jerk Rub is a bold, spicy, and aromatic seasoning that pairs beautifully with a variety of proteins, vegetables, and sides. Here’s a pairing chart to inspire your culinary creations:

Recipe 1:

Jamaican Jerk Lamb Chops with Coconut Rice and Grilled Pineapple

Ingredients

For the Lamb Chops:

• 8 lamb chops
• 2 tbsp Zoë Jamaican Jerk Rub
• 2 tbsp Zoë Extra Virgin Olive Oil
• 1 lime, juiced
• Zoë’s Salt and Pepper, to taste

For the Coconut Rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• Zoë’s Salt, to taste

For the Grilled Pineapple:

• 1 pineapple, peeled, cored, and sliced
• 1 tbsp brown sugar
• 1 tbsp Zoë Extra Virgin Olive Oil

Instructions

1. Prepare the Lamb Chops:
   • In a bowl, mix Zoë Jamaican Jerk Rub, Zoë Extra Virgin Olive Oil, lime juice, and Zoë’s Salt and Pepper. Rub the mixture over the lamb chops and marinate for at least 30 minutes.
2. Grill the Lamb Chops:
   • Preheat your grill to medium-high heat. Grill the lamb chops for 3-4 minutes per side, or until they reach your desired doneness.
3. Prepare the Coconut Rice:
   • In a saucepan, combine jasmine rice, coconut milk, water, and Zoë’s Salt. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes, or until the rice is tender. Fluff with a fork before serving.
4. Grill the Pineapple:
   • Brush the pineapple slices with a mixture of brown sugar and Zoë Extra Virgin Olive Oil. Grill for 2-3 minutes per side, until caramelized.
5. Serve:
   • Plate the lamb chops with coconut rice and grilled pineapple. Garnish with fresh lime wedges.

Recipe 2:

Greek-Jamaican Fusion Chicken with Plantain Tzatziki

Ingredients

For the Chicken:

• 4 chicken thighs (bone-in, skin-on)
• 2 tbsp Zoë Jamaican Jerk Rub
• 1 tbsp Zoë Lemon Infused Extra Virgin Olive Oil
• 1 tbsp Greek yogurt
• Zoë’s Salt and Pepper, to taste

For the Plantain Tzatziki:

• 1 ripe plantain, finely grated
• 1 cup Greek yogurt
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1 tbsp Zoë Lemon Infused Extra Virgin Olive Oil
• 1 tsp fresh dill, chopped
• Zoë’s Salt and Pepper, to taste

For the Side:

• Grilled zucchini or other Mediterranean vegetables

Instructions

1. Prepare the Chicken:
   • In a bowl, mix Zoë Jamaican Jerk Rub, Zoë Lemon Infused Extra Virgin Olive Oil, Greek yogurt, and Zoë’s Salt and Pepper. Coat the chicken thighs with the mixture and marinate for at least 1 hour.
2. Grill the Chicken:
   • Preheat your grill or oven to 375°F (190°C). Grill or roast the chicken thighs for 35-40 minutes, or until the internal temperature reaches 165°F (74°C).
3. Prepare the Plantain Tzatziki:
   • In a bowl, mix grated plantain, Greek yogurt, minced garlic, lime juice, Zoë Lemon Infused Extra Virgin Olive Oil, fresh dill, and Zoë’s Salt and Pepper. Chill in the refrigerator for at least 30 minutes.
4. Grill the Vegetables:
   • Toss zucchini slices with Zoë Lemon Infused Extra Virgin Olive Oil, Zoë’s Salt and Pepper, and grill for 3-4 minutes per side.
5. Serve:
   • Plate the chicken with grilled vegetables and a generous dollop of plantain tzatziki.

Enjoy these bold and innovative dishes made with the Zoë Jamaican Jerk Rub! Let me know if you’d like any adjustments.