• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Beef Kebabs Tropicale

Wednesday, 01 August 2012

Description

These spicy kebabs can be found on the island of St. Croix, as well as many other islands, where fruits abound. Because of the abundance of tropical fruits, the combination of meat and fruit is not that unusual, especially with the addition of a Caribbean habanero hot sauce or the peppers themselves. Serve the kebabs with a rice dish and a cool-down salad. Note: This recipe requires advance preparation. From the article Mango Madness!

Ingredients

At a glance
Cuisine
Caribbean
Ingredient
Beef
Fruit
Chile peppers
Cooking Method
Grill
Difficulty
Moderate
Heat Level
4
Chile
Habanero
Meal/Course
Main Course
Sauce/Marinade/Rub
Serves
6-8

1 ripe mango, peeled and seed removed
1 clove garlic, peeled
3 scallions, peeled and white part reserved
2 tablespoons brown sugar
2 Scotch bonnet (or habanero) chiles, stemmed and seeded
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/4 cup dry white wine
1/4 cup passion fruit juice (available in most Latin American and Caribbean markets)
3 tablespoons vegetable oil
3 pounds sirloin steak, fat removed, and cut into 1 inch cubes
1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes
3 small partially ripe papayas, peeled, seeded, and cut into large cubes of 1 1/2 inches
3 sweet white onions, peeled and cut into quarters and separated

Methods/steps

In a food processor or blender, puree the mango, garlic, scallions, brown sugar, chiles, lemon juice, lime juice, white wine, passion flower juice, and oil to make a marinade. Spread the cubed meat out evenly in a large glass or Pyrex shallow baking dish and pour the marinade over the meat. Pierce the meat marinade mixture with a fork, and then cover and refrigerate the mixture 4 to 6 hours.

Remove the meat marinade from the refrigerator and allow the meat to sit at room temperature for 10 minutes before putting the meat on the skewers to grill.

On skewers, alternate the meat, pineapple, papaya, and onion pieces. Broil the skewers in an oven broiler or on an outdoor grill, for 8 to 10 minutes (depending on how well you want the meat done). Serve hot off of the grill.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.