Jamaican Jerk Venison Kebabs

• 1/2 cups Chopped Green Onions
• 1 Tablespoon Ground Allspice
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Salt
• 1 teaspoon Chopped Fresh Thyme (or 1/4 Teaspoon Of Dried)
• 2 teaspoons Soy Sauce
• 1/2 teaspoons Ground Cinnamon
• 18 teaspoons Ground Nutmeg
• 2 Serrano Chili Peppers, Seeded And Chopped
• 1- 1/2 pound Venison Roast, Cut Into 30 Cubes
• 1 Large Red Bell Pepper, Cut Into 18 Pieces
• 2 Black-ripe Plaintains, Cut Into 9 Pieces Each
• 1 Red Onion, Cut Into Equal Sized Pieces As Bell Peppers
• Olive Oil For Brushing
• Green Onions, Diagonally Chopped
• Lime Wedges

1. 1.
2. Combine the first 9 ingredients in a food processor and blend until smooth (green onions, allspice, vinegar, salt, thyme, soy sauce, cinnamon, nutmeg, peppers).
3. 2.
4. Trim venison, removing as much silver skin and fat as you can.
5. Cut it into 30 pieces.
6. 3.
7. In a plastic Ziplock bag, combine venison cubes, red bell pepper pieces and the blended marinade mixture, coat well.
8. Marinate for 20 minutes in the refrigerator.
9. While its marinating, heat up the grill, over medium heat.
10. 4.
11. After 20 minutes of marinating, thread venison, red bell peppers, plantains and red onion pieces onto skewers.
12. (We used metal skewers.
13. Remember to soak wooden skewers in a bowl of water beforehand).
14. 5.
15. Brush kebabs with olive oil.
16. Grill skewers for about 4 minutes on each side for medium-rare.
17. 6.
18. Remove kebabs from the grill and serve!
19. Garnish with chopped green onion and lime wedges.

green onions, ground allspice, red wine vinegar, salt, thyme, soy sauce, ground cinnamon, ground nutmeg, serrano chili peppers, red bell pepper, blackripe plaintains, red onion, olive oil, green onions, wedges

Taken from tastykitchen.com/recipes/main-courses/jamaican-e2809cjerke2809d-venison-kebabs/ (may not work)