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Grilled Jamaican Beef Kabobs

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Servings 6 servings


  • 6 12-inch skewers metal or bamboo


  • 1/2 cup chopped green onions
  • 1 tablespoon ground allspice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 2 teaspoons low sodium soy sauce
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 habanero or serrano peppers seeded
  • 1 1/2 pounds beef tenderloin trimmed and cut into 30 cubes
  • 1 red bell pepper cut into 18 pieces
  • 2 black-ripe plantains peeled, and each cut into 9 pieces
  • Non-aerosol cooking spray
  • Diagonally-cut green onions optional
  • Lime wedges optional


  • Preheat outdoor or indoor grill. In a food processor or blender container, combine first 9 ingredients (green onions through peppers); process until smooth. Place green onion mixture, beef and bell pepper pieces in a large zipper-topped plastic bag; seal and turn to coat. Marinate in refrigerator for 20 minutes. Transfer beef and bell pepper pieces from plastic bag (discarding marinade) to a large bowl. Add plantain pieces and toss well to coat. Onto each skewer, alternately thread 5 beef cubes, 3 red pepper pieces and 3 plantain pieces. Lightly coat kebabs with cooking spray and place them on grill rack coated with cooking spray. Cook for 4 minutes per side for medium-rare, or until they reach desired level of doneness. Garnish with green onion pieces and serve with lime wedges, if desired.


DO-AHEAD TIP: If using bamboo skewers, soak them in water for 30 minutes prior to grilling. Marinate beef and bell pepper pieces for 20 minutes.
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