Ingredients
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1 lb boneless venison, cut into 1 1/2 inch pieces (I will use beef)
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2 tablespoons olive oil
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2 tablespoons purchased piri-piri, spice (or make your own with this recipe)
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1 1/2 teaspoons paprika
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1 teaspoon dried oregano, crushed
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1 teaspoon ground ginger
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1 teaspoon ground cardamom
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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1 lb sweet potato
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2 red sweet peppers, cut up
Instructions
- 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 or beef 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.