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.

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.

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.

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.