It's a Keeper: Jamaican Style Beef Kebabs

While these Jamaican Style Beef Kebabs with pineapple radish slaw might not be the prettiest looking recipe, I can highly recommend it! I keep hearing that you should eat the rainbow and this recipe will get you halfway there (red radishes, orange sweet potato, and yellow pineapple). You can find it in the March 2008 issue of Every Day with Rachael Ray.

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

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

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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