Fiery fajitas courtesy of Jamaica

By Metro Creative

Jerk flavoring is beloved by barbecue fans all over the globe. Fiery and spicy, jerk flavoring is also versatile, capable of being applied to meat, poultry and seafood dishes. Those who want to add a taste or two of Jamaica to their dinner tables should consider the following recipe for “Lamb Fajitas” from Helen Willinsky’s “Jerk from Jamaica” (Ten Speed Press).

Lamb Fajitas

Serves 4 to 6

1 2-pound boneless leg of lamb, butterflied

3/4 cup Jerk Marinade (see below)

1 large onion, sliced

2 green bell peppers, seeded, deribbed, and cut into large chunks

12 10-inch flour tortillas

1 tablespoon vegetable oil

2 teaspoons Dry Jerk Seasoning (see box)

1 lime, halved

Shredded lettuce and salsa to serve

In a resealable plastic bag, combine the meat, marinade and vegetables. Rotate the bag to coat the ingredients. Refrigerate for at least 4 hours or up to 6 hours, turning the bag occasionally.

Light a medium fire in a charcoal grill or preheat a gas grill to 350 F. Remove the lamb from the bag and grill for 4 minutes on each side, until browned. Do not overcook — you will complete the cooking with the vegetables in a skillet. Remove the meat from the grill and cut it into thin slices.

Stack the tortillas and wrap them in aluminum foil. Place the package on the grill to warm while you finish the lamb and vegetables. In a skillet or on a griddle, heat the oil over medium-high heat and add the vegetables and dry jerk seasoning. Saute for about 4 minutes, add the meat and saute for another 3 minutes, or until the meat is medium-rare and the vegetables are crisp-tender. Squeeze the lime over the mixture. Serve immediately on the warm flour tortillas with shredded lettuce and salsa.

Jerk Marinade

Makes about 1½ cups

1 yellow onion, finely chopped

1/2 cup finely chopped scallions

2 teaspoons fresh thyme leaves

1 teaspoon salt

2 teaspoons sugar

1 teaspoon ground Jamaican allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 habanero, jalapeno or serrano chili, chopped

1 teaspoon freshly ground black pepper

3 tablespoons soy sauce

1 tablespoon vegetable oil

1 tablespoon cider vinegar or distilled white vinegar

In a blender or food processor, combine all the ingredients and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

Sidebar: Dry Jerk Seasoning

Makes 5 tablespoons

1 tablespoon onion flakes

1 tablespoon onion powder

2 teaspoons ground dried thyme

2 teaspoons salt

1 teaspoon ground Jamaican allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 teaspoons sugar

1 teaspoon coarsely ground black pepper

1 teaspoon cayenne pepper

2 teaspoons dried chives or green onions

Mix together all the ingredients. Store leftover seasoning in a tightly closed glass jar. It will keep its pungency for more than a month.