Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound sweet potatoes
- 1 pound boneless venison, cut into 1½-inch pieces
- 2 red sweet peppers, cut up
- 2 tablespoons olive oil
- 2 tablespoons purchased piri-piri spice
Directions
Peel sweet potatoes, if desired, and cut into 1¼-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, and sweet pepper pieces on 4 long metal skewers, leaving a ¼-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.
Category:Angolan Meat Dishes
Category:Angolan Appetizers
Category:Skewer Recipes
Category:Sweet potato Recipes
Category:Venison Recipes
Category:Red bell pepper Recipes