Jerk Beef and Plantain Kabob - 31g Carbs, 3g Fiber
From Better Homes & Gardens Diabetic Living Daily Magazine
Prep: 25 minutes
Grill: 12 minutes
Makes 4 servings
Carb Choices: 2
Plantains, the less sweet cousins of the banana, have a mild
squashlike flavor and take the place of zucchini or yellow-summer
squash in these jerk-seasoned beef skewers.
12 oz boneless beef sirloin steak, cut 1 inch thick
2 Tbsp red wine vinegar
1 Tbsp cooking oil
1 Tbsp Jamaican jerk seasoning
2 ripe plantains, peeled and cut into 1-inch chunks
1 medium red onion, cut into wedges
Torn salad greens (optional)
Lime wedges (optional)
1. Trim fat from meat. Cut into 1-inch pieces. In a small bowl, stir
together red wine vinegar, oil, and jerk seasoning. Toss meat cubes
with half of the vinegar mixture. On long skewers, alternately thread
meat, plantain chunks, and onion wedges, leaving a 1/4-inch space
between pieces. Brush plantains and onion wedges with remaining
vinegar mixture.
2. Place skewers on the rack of an uncovered grill directly over
medium coals. Grill for 12 to 15 minutes or until meat is desired
doneness, turning occasionally. If desired, serve with salad greens
and lime wedges.
Per Serving:
258 Calories, 7g Total Fat, 2g Saturated Fat, 52mg Cholesterol,
271mg Sodium, 31g Carbs, 3g Fiber, 20g Protein
Exchanges: 1 1/2 Starch, 1 1/2 Vegetables, 2 Lean Meat