Caribbean Kebobs

• 3 pounds beef, cut into 1 1/2-inch cubes
• 2 tablespoons peanut or other vegetable oil
• 2 onions, chopped
• 2 to 3 garlic cloves, chopped
• 1/2 cup pureed 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 1 1/2-inch cubes fresh pineapple
• 18 1- to l 1/2-inch cubes fresh papaya

1. Heat the oil in a skillet, and saute the onion and garlic over low heat until they are tender.
2. Add the papaya puree or nectar, curry powder, vinegar, brown sugar, and salt and pepper, and mix well.
3. Remove the skillet from the heat, and let the mixture cool.
4. When the marinade is cool, put the meat into a shallow dish, and pour the marinade over.
5. Marinate the meat for 4 to 8 hours.
6. Prepare a charcoal fire for grilling, or preheat the broiler.
7. Drain and reserve the marinade.
8. Thread the meat and fruit on skewers, and grill or broil them, basting often with the reserved marinade.
9. Remove the meat and fruit from the skewers, and serve them hot on a bed of fluffy rice.

beef, peanut, onions, garlic, papaya, curry powder, white wine vinegar, brown sugar, salt, pepper, firm ripe bananas, pineapple, papaya

Taken from www.cookstr.com/recipes/caribbean-kebobs (may not work)