Jamaican Jerk Beef Kebabs

Jerk is a Jamaican seasoning blend used on beef, pork, chicken, lamb, and fish. Traditionally, jerk is a dry rub, but you can mix it with liquid to form a paste or marinade. Choose yellow plantains with black spots to ensure that they're ripe.

Yield: 6 servings (serving size: 1 kebab)

Ingredients

• 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
• Cooking spray
• Diagonally cut green onions (optional)
• Lime wedges (optional)

Preparation

Prepare grill.

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.

Nutritional Information

Calories:

260 (25% from fat)

Fat:

7.1g (sat 2.7g,mono 2.9g,poly 0.3g)

Protein:

26.9g

Carbohydrate:

21.3g

Fiber:

2.4g

Cholesterol:

76mg

Iron:

3.4mg

Sodium:

358mg

Calcium:

20mg