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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Tips

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.

Nutrition Facts

306 calories; 10 g total fat; 2 g saturated fat; 96 mg cholesterol; 100 mg sodium. 26 g carbohydrates; 2 g fiber; 28 g protein; 16764 IU vitamin a; 58 mg vitamin c; 40 mg calcium; 5 mg iron;

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