Cooking time: About 40 minutes
- 1/2 cup chopped green onions
- 1 tbs. ground allspice
- 2 tbs. red wine vinegar
- 1 tsp. salt
- 1 tsp. chopped fresh thyme (or 1/4 tsp. dried)
- 2 tsp. soy sauce
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 2 Serrano peppers, seeded and roughly chopped (or habanero, if you dare)
- 1-1/2 lbs. venison (thick enough for kebabs), cut into 30 cubes
- 1 red bell pepper, cut into 18 pieces
- 2 black-ripe plantains, peeled, and each cut into 9 pieces
- 1 red onion, cut into equal sized pieces as red bell peppers
- olive oil, for brushing
- diagonally cut green onions (optional)
- lime wedges (optional)
1. Combine first 9 ingredients in a food processor and blend until smooth (green onions, allspice, vinegar, salt, thyme, soy sauce, cinnamon, nutmeg, peppers).
2. Trim venison, removing as much silver skin and fat as you can. Cut into 30 pieces.
3. In a plastic zip-lock bag, combine venison cubes, red bell pepper pieces and the blended onion mixture, coat well. Marinate for 20 minutes in the refrigerator.
4. After 20 minutes, thread venison, red bell peppers, plantains and red onion pieces onto skewers. (We used metal. Remember to soak wooden skewers beforehand).
5. Brush kebabs with olive oil. Grill for about 4 minutes on each side for medium rare.
Garnish with chopped green onion and lime wedges.
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