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Jamaican Jerk Beef Kebabs

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 kebab)
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.


  • 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)

Nutrition Information

  • calories 260
  • caloriesfromfat 25 %
  • fat 7.1 g
  • satfat 2.7 g
  • monofat 2.9 g
  • polyfat 0.3 g
  • protein 26.9 g
  • carbohydrate 21.3 g
  • fiber 2.4 g
  • cholesterol 76 mg
  • iron 3.4 mg
  • sodium 358 mg
  • calcium 20 mg

How to Make It

  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.

Cook's Notes

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