Ingredients:
1 lb sweet potatoes
1 lb boneless venison, cut into 1 1/2 inch pieces ( I will use beef)
2 red sweet peppers, cut up
2 tablespoons olive oil
2 tablespoons purchased piri-piri, spice ( or make your own with this recipe)
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
1/2 teaspoon ground piri-piri pepper or 1/2 teaspoon ground red pepper
Directions:
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 or beef 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.
Servings: 4-8
Time preparation: 15 min.
Time total: 40 min.