island jerk venison kebabs
(1 rating)
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
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1/2 cchopped green onions
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1 Tbspground allspice
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2 Tbspred wine vinegar
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1 tspsalt
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1 tspchopped fresh thyme (or 1/4 tsp. dried)
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2 tspsoy sauce
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1/2 tspground cinnamon
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1/8 tspground nutmeg
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2serrano peppers, seeded and roughly chopped (or habanero, if you dare) -
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1 1/2 lbvenison (thick enough for kebabs), cut into 30 cubes -
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1 lgred bell pepper, cut into 18 pieces
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2black-ripe plantains, peeled, and each cut into 9 pieces -
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1 lgred onion, cut into equal sized pieces as red bell peppers -
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olive oil, for brushing
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diagonally cut green onions (optional)
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diagonally cut green onions (optional)
How To Make island jerk venison kebabs
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1Combine first 9 ingredients in a food processor and blend until smooth (green onions, allspice, vinegar, salt, thyme, soy sauce, cinnamon, nutmeg, peppers).
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2Trim venison, removing as much silver skin and fat as you can. Cut into 30 pieces.
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3In 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.
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4After 20 minutes, thread venison, red bell peppers, plantains and red onion pieces onto skewers. (We use metal. Remember to soak wooden skewers beforehand).
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5Brush kebabs with olive oil. Grill for about 4 minutes on each side for medium rare. Garnish with chopped green onion and lime wedges.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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