Ingredients
- Marinade:
- ½ cup chopped green onion
- 1 Tbsp. allspice
- 2 Tbsp. red wine vinegar
- ¼ tsp. thyme
- 2 tsp. low-sodium soy sauce
- ½ tsp. cinnamon
- ⅛ tsp. nutmeg
- 2 serrano peppers, seeded
- Kebabs:
- 1½ lbs. boneless top sirloin, trimmed and cubed
- 1 bell pepper, chopped
- 2 plantains, peeled and cubed
- Optional Garnishes*:
- Green onions, sliced on the diagonal
- Lime wedges
Tip: Screenshot this list for easy reference while shopping
Instructions
- Combine marinade ingredients in a food processor or blender and process until smooth. Place marinade, beef, and bell pepper in a large freezer bag. Marinate in refrigerator (30 minutes – 24 hours).
- When ready to assemble kebabs, soak 6 (12″) skewers in cold water (10 minutes).
- Remove beef and bell pepper pieces from bag and discard marinade. Thread pieces of beef, pepper, and plantain alternately onto skewers. Lightly coat kebabs with cooking spray.
- Heat grill to medium-high. Place kebabs on grill rack. Cook to desired doneness (4 minutes per side for medium-rare). Garnish with green onions and lime wedges.