Jamaican Jerk Beef Kebabs

From Cooking Light. Serve with diagonally cut green onions and lime wedges. Cooking time does not include chilling time.

• Ready In: 16 mins
• Serves: 6

Ingredients

• 1⁄2 cup  chopped green onion
• 1  tablespoon ground allspice
• 2  tablespoons red wine vinegar
• 1  teaspoon salt
• 1  teaspoon  chopped fresh thyme or 1⁄4 teaspoon dried thyme
• 2  teaspoons low sodium soy sauce
• 1⁄2 teaspoon ground cinnamon
• 1⁄8 teaspoon ground nutmeg
• 2  habaneros or 2  serrano peppers, seeded
• 1 1⁄2 lbs  boneless sirloin, trimmed and cut into 30 cubes
• 1  red bell pepper, cut into 18 pieces
• 1  red bell pepper, cut into 18 pieces
• 2  black-ripe plantains, peeled, and each cut into 9 pieces
•  cooking spray

Directions

1. Prepare grill.
2. Combine green onions, allspice, vinegar, salt thyme, soysauce, cinnamon, nutmeg and hot peppers in a food processor or blender and process until smooth. Place onion mixture, beef, and bell pepper pieces in a large zip-lock bag and seal. Marinate in the fridge at 20 minutes.
3. Remove beef and bell pepper pieces from the bag and discard marinade. Place beef, bell pepper pieces and plantain pieces in a large bowl. Toss to coat.
4. Thread 6 12-inch skewers, alternating 5 beef cubes, 3 red pepper pieces, and 3 plantain pieces. Lightly coat kebabs with cooking spray. Place on grill rack coated with cooking spray.
5. Cook kebabs 4 minutes on each side for medium rare or until desired doneness. Garnish with green onion pieces and serve with lime wedges, if desired.