Appetizers & Snacks, Dinner American, Carribean BBQ & Grilling, Quick & Easy
June 24, 2018
1 medium sweet potato, cut in 1-inch cubes
1 lb sirloin, cut in 1-inch cubes
1 medium red or yellow bell pepper, cut in 1-inch pieces
1 medium zucchini, cut in 1-inch cubes
1 cup shallots, halved
1/2 cup extra virgin olive oil
1/4 cup orange juice
3 tbsp Briggs TRUE Texarribean Citrus Pepper
2 tsp Ground Cumin
1In a large saucepan, add enough water to cover potatoes; bring to a boil. Boil 8-10 minutes. Drain and cool.
2Place beef cubes, potatoes and remaining vegetables in a plastic bag. Mix olive oil with next 3 ingredients. Pour over beef and vegetables.
3Refrigerate 30 minutes; turning bag occasionally. Thread meat and vegetable cubes alternately on skewers. Reserve leftover marinade for basting.
4Grill or broil until desired doneness; basting occasionally.
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