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
Diagonally cut green onions (optional)
Lime wedges (optional)
How to Make It
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.
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.
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.
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These kabobs are idiot-proof and absolutely delicious. I made them for a baby shower. It was nice to have them assembled ahead of time and then I got the hubby to act as man-servant/grill master. All the girls are asking for the recipe! I got the plantains at the local Latin market and made plantain-only kebobs with the extra slices. Like dessert!
This recipe is one of my summer grilling staples. Great for entertaining, guests like the unique tasting marinade. I never cook with plantains, but add purple onion. I like it spicy and next time will include some of the Serrano pepper seeds in the marinade. Sided with a Mediterranean couscous.
This is delicious, don't get me wrong, but it was calling out for a sauce or something. I made a mango and cucumber salsa with red onions, lime juice, cilantro and jalapeños and it really finished this perfectly. A neutral side of basmati rice balanced the flavors out really well. A delicious, healthy and quick meal, love it.
Wow, these are awesome. Simple and delicious. As they cooked on our grill, they filled our balcony with the most amazing sweet-spicy aroma. I served with black beans and toasted pita. Try them! They're wonderful! Step-by-step photos on my blog: http://tinyurl.com/3aev22r
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