Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party.

African

1 lb sweet Potatoes

1 lb boneless Venison, cut into 1 1/2 inch pieces

2 red sweet Peppers, cut up

2 Tablespoons Olive Oil

2 Tablespoons purchased Piri-Piri, spice

Piri-piri spice mix

1 1/2 teaspoons Paprika

1 teaspoon dried Oregano, crushed

1 teaspoon ground Ginger

1 teaspoon ground Cardamom

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1/2 teaspoon Salt

1/2 teaspoon ground Piri-Piri Pepper or ground Red Pepper

Peel sweet potatoes, if desired and cut into 1 1/4 inch cubes. Cook potatoes in lightly salted boiling water for 5 minutes or until slightly tender. Drain, cool slightly. Alternately thread the sweet potato, venison or beef and sweet pepper pieces on 4 long metal skewers, leaving a 1/4 inch space between pieces. Brush with olive oil and sprinkle generously with piri-piri spice. Place kabobs on the lightly oiled rack of the grill directly over medium heat. Grill for 25 to 35 minutes or until sweet potatoes are tender, turning occasionally.

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 4-8

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