Grilled Jamaican Beef Kabobs

By Tonya_Speed

Ingredients

• 1/2 cup chopped green onions
• 1 tablespoon ground allspice
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 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 beef tenderloin, 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
• 6 (12-inch) metal OR bamboo skewers
• Non-aerosol cooking spray
• Diagonally-cut green onions (optional)
• Lime wedges (optional)

Preparation

Step 1

Preheat outdoor or indoor grill. In a food processor or blender container, combine first 9 ingredients (green onions through peppers); process until smooth. Place green onion mixture, beef and bell pepper pieces in a large zipper-topped plastic bag; seal and turn to coat. Marinate in refrigerator for 20 minutes. Transfer beef and bell pepper pieces from plastic bag (discarding marinade) to a large bowl. Add plantain pieces and toss well to coat. Onto each skewer, alternately thread 5 beef cubes, 3 red pepper pieces and 3 plantain pieces. Lightly coat kebabs with cooking spray and place them on grill rack coated with cooking spray. Cook for 4 minutes per side for medium-rare, or until they reach desired level of doneness. Garnish with green onion pieces and serve with lime wedges, if desired.