African Recipes for Entertaining
Hot Shish Kabob Pepper Meat
- 4 lbs beef chuck roast
- 2 large sweet onions
- 2 Bell peppers
- 1 tsp meat tenderizer (salt-less)
- 1 tsp salt
- 2 Tbs seasoned salt
- 1/2 tsp ground black pepper
- 2 Tbs cooking oil
- 1 Tbs peanut butter
- 2 pods hot pepper (finely chopped)
- 1 bottle beer (optional)
- Wooden or metal skewers
Wash and the cut up your meat into one-inch chunks. Add seasoned salt, meat tenderizer, and black pepper. Mix well. Taste. Add salt to taste.
Add chopped hot pepper. Let stand about 20 minutes for the seasonings to go through.
While you are waiting, Cut up your bell peppers and onions into one –inch chunks. Set aside.
Add oil to seasoned meat and mix well. Add peanut butter and mix to evenly coat meat.
Beginning with a piece of onion or sweet pepper, stack meat, onions, and sweet pepper on the skewers. Alternate between meat, sweet pepper, and onions.
Place your pepper meat on the hot grill. Splash some beer over the meat while cooking if desired. Turn occasional.
Remove from grill when ready.