island jerk venison kebabs

Name: Island Jerk Venison Kebabs
Prep time: 30 min
Cook time: 10 min
Yield: 6
Cuisine: Caribbean
Ingredients: 1/2 cup(s) chopped green onions; 1 tablespoon(s) ground allspice; 2 tablespoon(s) red wine vinegar; 1 teaspoon(s) salt; 1 teaspoon(s) chopped fresh thyme (or 1/4 tsp. dried); 2 teaspoon(s) soy sauce; 1/2 teaspoon(s) ground cinnamon; 1/8 teaspoon(s) ground nutmeg; 2 - serrano peppers, seeded and roughly chopped (or habanero, if you dare) -; 1 1/2 pound(s) venison (thick enough for kebabs), cut into 30 cubes -; 1 large red bell pepper, cut into 18 pieces; 2 - black-ripe plantains, peeled, and each cut into 9 pieces -; 1 large red onion, cut into equal sized pieces as red bell peppers -; - olive oil, for brushing; - diagonally cut green onions (optional); - diagonally cut green onions (optional)

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Kebabs are simple, everyone likes them or some variation and if you have someone who’s not into beef or venison then chicken can be substituted

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(1 rating)

yield 6 serving(s)

prep time 30 Min

cook time 10 Min

method Grill

Ingredients For island jerk venison kebabs

1/2 c

chopped green onions
1 Tbsp

ground allspice
2 Tbsp

red wine vinegar
1 tsp

salt
1 tsp

chopped fresh thyme (or 1/4 tsp. dried)
2 tsp

soy sauce
1/2 tsp

ground cinnamon
1/8 tsp

ground nutmeg
2

serrano peppers, seeded and roughly chopped (or habanero, if you dare) -
1 1/2 lb

venison (thick enough for kebabs), cut into 30 cubes -
1 lg

red bell pepper, cut into 18 pieces
2

black-ripe plantains, peeled, and each cut into 9 pieces -
1 lg

red onion, cut into equal sized pieces as red bell peppers -
olive oil, for brushing
diagonally cut green onions (optional)
diagonally cut green onions (optional)

How To Make island jerk venison kebabs

1
Combine first 9 ingredients in a food processor and blend until smooth (green onions, allspice, vinegar, salt, thyme, soy sauce, cinnamon, nutmeg, peppers).

2
Trim venison, removing as much silver skin and fat as you can. Cut into 30 pieces.
3
In a plastic resealable bag, combine venison cubes, red bell pepper pieces and the blended onion mixture, coat well. Marinate for 20 minutes in the refrigerator. Prepare the grill.
4
After 20 minutes, thread venison, red bell peppers, plantains and red onion pieces onto skewers. (We use metal. Remember to soak wooden skewers beforehand).
5
Brush kebabs with olive oil. Grill for about 4 minutes on each side for medium rare. Garnish with chopped green onion and lime wedges.
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