Jamaican Jerk Beef Kebabs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
These Caribbean-inspired beef kebabs feature jerk, a Jamaican seasoning blend used on beef, pork, chicken, lamb, and fish. For the kebabs, choose yellow plantains with black spots to ensure that they're ripe. Ingredients:
1/2 cup chopped green onions |
1 tablespoon ground allspice |
2 tablespoons red wine vinegar |
1 teaspoon salt |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
2 teaspoons low-sodium soy sauce |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
2 habanero or serrano peppers, seeded |
1 1/2 pounds boneless sirloin, trimmed and cut into 30 cubes |
1 red bell pepper, cut into 18 pieces |
2 black-ripe plantains, peeled, and each cut into 9 pieces |
cooking spray |
diagonally cut green onions (optional) |
lime wedges (optional) |
Directions:
1. Prepare grill.
2. Combine first 9 ingredients in a food processor or blender; process until smooth. Place onion mixture, beef, and bell pepper pieces in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.
3. Remove beef and bell pepper pieces from bag; discard marinade. Place beef, bell pepper pieces, and plantain pieces in a large bowl; toss well to coat.
4. Thread 5 beef cubes, 3 red pepper pieces, and 3 plantain pieces alternately onto each of 6 (12-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on grill rack coated with cooking spray. Cook 4 minutes on each side for medium-rare or until desired degree of doneness. Garnish with green onion pieces and serve with lime wedges, if desired.
|
|