Published by Harvard Common Press
Editor's Note: The next time you host a crowd for a cookout, step away from the burgers and make this recipe for Caribbean Kebobs instead. This make-ahead recipe includes a homemade marinade that can be whipped up in just a few minutes. You'll also love the presentation of this kebobs recipe, as the beef is cooked on the skewer with an assortment of fresh fruit. How's that for unique? This easy grilling recipe is no-fuss, too, so you can spend more time with your guests. If you don't have a grill, you can still easily cook the beef kebobs in your broiler; check out the recipe's instructions for more details.
Because it contains an enzyme capable of digesting protein, papaya is used as a meat tenderizer and as a digestive aid. Using papaya pulp in this marinade assures that your meat will be tender.
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get Together, Game Day, Tailgate Party
Recipe CourseMain Course
Taste and TextureFruity, Juicy, Meaty, Savory, Spiced, Sweet, Tangy, Umami
Type of DishMarinades, Skewer
- 3 pounds beef, cut into 1½-inch cubes
- 2 tablespoons peanut or other vegetable oil
- 2 onions, chopped
- 2 to 3 garlic cloves, chopped
- ½ cup puréed papaya or papaya nectar
- 3 tablespoons curry powder
- 3 tablespoons white wine vinegar
- 3 tablespoons brown sugar
- Salt to taste
- Pepper to taste
- 4 to 5 firm ripe bananas, or 3 to 4 ripe plantains, cut crosswise into 1-inch-thick rounds
- 18 1- to 1½-inch cubes fresh pineapple
- 18 1- to l½-inch cubes fresh papaya
Heat the oil in a skillet, and sauté the onion and garlic over low heat until they are tender. Add the papaya puree or nectar, curry powder, vinegar, brown sugar, and salt and pepper, and mix well. Remove the skillet from the heat, and let the mixture cool. When the marinade is cool, put the meat into a shallow dish, and pour the marinade over. Marinate the meat for 4 to 8 hours.
Prepare a charcoal fire for grilling, or preheat the broiler. Drain and reserve the marinade. Thread the meat and fruit on skewers, and grill or broil them, basting often with the reserved marinade.
Remove the meat and fruit from the skewers, and serve them hot on a bed of fluffy rice.
1996 The Morgan Corporation, Ltd.