African Piri-Piri Kabobs
The hot piri-piri pepper, the base for many traditional South African recipes, seasons chunks of sweet potato, lean venison, and sweet peppers in this grilled kabobs recipe.
Prep Time:
15 mins
Total Time:
40 mins
Servings:
4 main-dish or 8 appetizer servings
Ingredients
-
1 pound sweet potatoes
-
1 pound boneless venison, cut into 1-1/2-inch pieces
-
2 red sweet peppers, cut up
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2 tablespoons olive oil
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2 tablespoons purchased piri-piri spice (see note)
Directions
1.
Peel sweet potatoes, if desired, and cut into 1-1/4-inch cubes. Cook potatoes in lightly salted boiling water for 5 minutes or until slightly tender. Drain; cool slightly.
2.
Alternately thread the sweet potato, venison, and sweet pepper pieces on 4 long metal skewers, leaving a 1/4-inch space between pieces. Brush with olive oil and sprinkle generously with piri-piri spice.
3.
Place kabobs on the lightly oiled rack of the grill directly over medium heat. Grill for 25 to 35 minutes or until sweet potatoes are tender, turning occasionally. Makes 4 main-dish servings or 8 appetizer servings.
Note
You can find piri-piri spice in many gourmet shops. Or, make your own piri-piri-style spice mix: In a small bowl combine 1-1/2 teaspoons paprika; 1 teaspoon dried oregano, crushed; 1 teaspoon ground ginger; 1 teaspoon ground cardamom; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; and 1/2 teaspoon round piri-piri pepper or ground red pepper. Makes about 2 tablespoons.
Nutrition information
Calories 306, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 96 mg, Sodium 100 mg, Carbohydrate 26 g, Fiber 2 g, Protein 28 g. Daily Values: Vitamin C 98%, Calcium 4%, Iron 29%.
Percent Daily Values are based on a 2,000 calorie diet
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