Cape Gazette
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Margaritaville Jerk Shish Kabobs

By PEPPERS | Mar 14, 2013

Ingredients:

1 ½ pounds of Boneless Beef Top Sirloin Steak

2 medium sweet onions

2 red bell peppers

1 large box of button mushrooms

1 whole pineapple

Metal or bamboo skewers

1 bottle of Margaritaville Jerk Marinade

Directions:

Cut beef into 1½-inch cubes and mix with Margaritaville Jerk Marinade in a bowl, reserve some marinade for basting. Cover bowl and chill in the refrigerator for 2 – 4 hours or overnight. Cut the vegetables and pineapple into chunks about the same width as the beef. Thread the ingredients onto the skewers. You can double the skewers if you would like for the kabobs to be easier to handle on the grill. Prepare grill for high heat. Oil the cooking area of the grill with tongs and an oil saturated paper towel before the putting kabobs on the grill. Grill for 8 – 10 minutes turning occasional. Lightly baste kabobs with reserved marinade. Remove from grill and let rest for 5 minutes before serving. The meats and vegetables will continue to cook a little once you have taken them off the grill. Remove from skewers and serve on platter.

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