I picked these kebabs because I wanted a recipe that was really different from what I would usually make. When I explained to my husband what we were having for dinner, he was definitely dubious. However, he was a believer by the end of the meal!
One my favorite things about this dish is that I had most of the ingredients on hand, so it was budget conscious. My only complaint is that it dirtied a bunch of stuff. So, don't make this if you don't feel okay with doing some dishes!
Jamaican-Style Beef Kebabs
Leah Holzel
From Every Day with Rachael Ray
March 2008
SERVES 4
Prep Time: 20 min
Cook Time: 10 min
1/4 cup soy sauce
2 tablespoons vegetable oil, plus more for brushing
2 teaspoons Chinese five-spice powder
1 teaspoon ground allspice
1 to 2 tablespoons hot pepper sauce
One 1-inch-thick boneless sirloin steak (1 1/2 pounds), cut into 16 cubes
2 sweet potatoes (1 pound), peeled and cut into 16 pieces
One 1-pound bunch radishes
2 cups coarsely chopped fresh pineapple
Salt
1. Soak 8 bamboo skewers in water. [I have metal skewers, so I just used those.] In a medium bowl, whisk together the soy sauce, oil, five-spice powder and allspice. Stir in the hot sauce. Add the steak and toss to coat; refrigerate.
2. Bring a saucepan of lightly salted water to a boil. Add the sweet potatoes, lower the heat and simmer until just fork-tender, about 8 minutes; drain and let stand until cool enough to handle. [Mine took more like 15 minutes - maybe I cut the pieces too big?]
3. Meanwhile, using a food processor fitted with a shredding disk, shred the radishes and transfer to a bowl with the pineapple. [If I had any idea which disk was the shredding one, I totally would have used it. I really need to figure out how to use my food processor. I just grated by radishes.] Toss and season with salt.
4. Preheat the broiler. Thread the meat and sweet potato onto the skewers and arrange on a broiler pan; brush the sweet potatoes lightly with oil. Broil the kebabs for about 6 minutes, turning once, for medium-rare. Serve with the slaw.
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