African Piri-Piri Kabobs
The hot piri-piri pepper, the base for many traditional South African recipes, seasons chunks of sweet potato, lean venison, and sweet peppers in this grilled kabobs recipe.
- Makes: 4 servings
- Yields: 4 main-dish or 8 appetizer servings
- Prep: 15 mins
- Grill: 25 mins
- 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, 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. Makes 4 main-dish servings or 8 appetizer servings.
You can find piri-piri spice in many gourmet shops. Or, make your own piri-piri-style spice mix: In a small bowl combine 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; and 1/2 teaspoon round piri-piri pepper or ground red pepper. Makes about 2 tablespoons.
- Per serving:
- 306 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 96 mg chol.,
- 100 mg sodium,
- 26 g carb.,
- 2 g fiber,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet