Recipe by Derf
For Bergy, hope this is the right piri-piri spice mix. Found this in B H & G and will try it this weekend. Looks wonderful in the picture and sounds great. It will be interesting to see how it works. Will comment after I try it and let you all know.
Top Review by Derf
well I didn't get around to buying the beef I wanted to try this on but did try the spice mix on chicken, it was great! I would say medium heat, if you like it hot hot add more cayenne. We skewered the skinless boneless chicken and brushed olive oil over and liberally sprinkled the piri-piri spice mix over both sides and DH bbq'd them.We loved them; served with bbq'd tomatoes, stuffed with asparagus, onion and wild rice mix. Very enjoyable meal, I will use the spice mix on a lot of different things.
- 1 lb sweet potato
- 1 lb boneless venison, cut into 1 1/2 inch pieces (I will use beef)
- 2 red sweet peppers, cut up
- 2 tablespoons olive oil
- 2 tablespoons purchased piri-piri, spice (or make your own with this recipe)
Piri-piri spice mix
- 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
- 1⁄2 teaspoon ground piri-piri pepper or 1⁄2 teaspoon ground red pepper
Directions See How It's Made
- 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.