Jamaican Beef Kabobs
This recipe was a finalist in the 1996 Texas Beef Cook-Off. |
Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
| 1 |
lb. beef sirloin steak |
| 1 |
Tbsp. onion powder |
| 1 |
tsp. sugar |
| 1 |
tsp. thyme |
| 1 |
tsp. red pepper |
| 1 |
tsp. allspice |
| 1 |
tsp. salt |
| 1/2 |
tsp. pepper |
| 2 |
medium sweet potatoes |
| 1 |
medium pineapple |
| 4 |
fresh jalapeno peppers |
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Mix onion powder, sugar, thyme, red pepper, allspice, salt and pepper together in small bowl. Rub mixture into steak. |
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Peel the sweet potatoes and cut into 1-inch chunks. Place the potatoes in sauce pan with water to cover. Drain. |
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Cut the steak and the pineapple into 1-inch cubes. Cut the jalapenos in half and remove the seeds. |
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Thread beef, sweet potatoes, pinapple and jalapenos onto skewers. |
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Grill over medium coals until beef is done to your liking, about 10-15 minutes. |
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| If you prefer a less "firey" version, substitute green bell peppers for the jalepenos. |
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If using bamboo skewers, soak in water for 10 minutes and drain before using. This will keep them from burning on the grill.
Use plastic gloves while handling jalapenos to avoid burning hands.
You can substitute shoulder steak for the sirloin steak. |
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| Need help with this recipe? Go to:
Grilling |
