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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Recipe Summary

prep:
15 mins
grill:
25 mins
total:
40 mins
Servings:
4
Yield:
4 main-dish or 8 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 10g; cholesterol 96mg; saturated fat 2g; carbohydrates 26g; insoluble fiber 2g; protein 28g; vitamin a 16763.6IU; vitamin c 57.9mg; sodium 100mg; calcium 40.4mg; iron 5.2mg.
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