 | | Directions | 1. Place potatoes in 2-quart saucepan. Cover with water. Bring to boil. Reduce heat to low; simmer 8 to 10 minutes or until potatoes are tender. Drain and cool.
2. Mix oil, orange juice, Seasoning and cumin in small bowl. Place meat in large resealable plastic bag or glass dish. Add 1/2 of the marinade; turn to coat. Refrigerate 30 minutes or longer for extra flavor. Place potato, bell pepper, zucchini and shallots in second plastic bag. Add remaining marinade; turn to coat. Refrigerate 30 minutes or longer for extra flavor.
3. Remove meat and vegetables from marinade. Discard any remaining marinade. Thread meat and vegetable cubes alternately onto skewers.
4. Broil or grill over medium-high heat 10 to 12 minutes or until beef is desired doneness, turning occasionally. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 1 medium boniato, batata or sweet potato, cut in 1-inch cubes |
| - | | 1/2 cup olive oil |
| - | | 1/4 cup orange juice |
| - | | 3 tablespoons McCormick® Perfect Pinch® Caribbean Jerk Seasoning |
| - | | 2 teaspoons McCormick® Cumin, Ground |
| - | | 1 pound boneless beef sirloin steak, cut into 1-inch cubes |
| - | | 1 medium red or yellow bell pepper (%3cu%3eor%3c/u%3e 1/2 of each), cut in 1-inch pieces |
| - | | 1 medium zucchini, cut in 1-inch cubes |
| - | | 1 cup halved shallots or onion wedges |
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| | Nutrition (per serving) | Calories: 298 Calories
Fat: 22 Grams
Protein: 12 Grams
Cholesterol: 38 Milligrams
Carbohydrates: 13 Grams
Sodium: 355 Milligrams
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