Jerk-Seasoned Beef Skewers

Jerk-Seasoned Beef Skewers

Login to rate this recipe.
Rated: 0
  • Makes: 4 servings
  • Prep 25 mins
  • Marinate 4 hrs to 6 hrs
  • Grill 8 mins to 10 mins
  • Serving Size: 2 skewers
  • Carb Grams Per Serving: 14


  • 1/4 cup snipped fresh cilantro
  • 1/4 cup rice vinegar
  • 1/4 cup orange juice
  • 2 tablespoons canola oil
  • 2 cloves garlic, minced
  • 2 teaspoons Jamaican jerk seasoning
  • 1 pound boneless beef sirloin steak, trimmed of fat and cut into 1-inch cubes
  • 2 small green sweet peppers, cut into 2-inch pieces
  • 1 medium onion, cut into thin wedges
  • 2 medium oranges, cut into 8 wedges each


  1. For marinade, in a medium bowl whisk together cilantro, vinegar, orange juice, oil, garlic, and jerk seasoning. Pour mixture into a large resealable plastic bag set in a deep bowl. Add beef, pepper pieces, and onion wedges. Seal bag; turn to coat meat. Marinate in the refrigerator for 4 to 6 hours, turning occasionally.
  2. Drain meat and vegetables, discarding marinade. On eight 10- to 12-inch skewers,* alternately thread beef, pepper pieces, onion wedges, and orange wedges, leaving 1/4-inch space between pieces.
  3. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until beef pieces are slightly pink in the centers, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Makes 4 (2 skewers each) servings


  • *Test Kitchen Tip: If using wooden skewers, soak them in water to cover for at least 30 minutes before using.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 242 cal., 9 g total fat (2 g sat. fat), 53 mg chol., 144 mg sodium, 14 g carb. (3 g fiber, 9 g sugars), 26 g pro.

Diabetic Exchanges

Fruit (d.e): 0.5; Vegetables (d.e): 1; Fat (d.e): 1; Lean Meat (d.e): 3.5;