Devilishly Divine Tropical Kabobs With a Devious Twist
This recipe is a result of the Zaar World Tour 2007 for the Caribbean Grilling/Jerk Challenge. Our team - The Devilishly Devious Diners - created this recipe with help and ingredients from all the members. We've included beef, chicken and shrimp but feel free to add or delete any of the different meats. We used our very own ellie_'s Recipe #108351 for the jerk seasoning. It was very good accompanied by a long grain and wild rice mixture as well as mama's kitchen Recipe #139883 The rum soaked fruit is our devious contribution to this great recipe!
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READY IN: 40mins
UNITS: US
INGREDIENTS
Nutrition- 1⁄4cup olive oil
- 2tablespoons apple cider vinegar
- 1tablespoon honey
- 1 1⁄2
- 1teaspoon lime juice
- 1⁄2lb round steak, cubed
- 1⁄2
- 1⁄2
- 1red pepper, chunked
- 2vidalia onions, chunked
- 8ounces button mushrooms
- 1⁄2
- 1
- 1⁄4cup bicardi rum
- 1
- long grain and wild rice blend, cooked
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DIRECTIONS
- Mix together olive oil, apple cider vinegar, honey, Jamaican seasoning, and lime juice in a large glass bowl. Add meat and stir to coat. Let marinate for an hour or two.
- In another bowl, mix pineapple and mango with the rum. Let sit for an hour or two, stirring occasionally.
- Heat grill to medium low.
- Thread meats onto skewers, alternating with fruit and vegetables.
- Grill on medium low for about 20 minutes or until meats are cooked through.
- Serve with long grain/wild rice mixture and wedges of lime to squeeze over kabobs.
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