Piri-Piri Kabobs

Description
A bold combination of real meat and piri-piri is made tangier in taste, grilled to fine perfection, and served with rice on the side, since it usually has some red-hot zing on meat mixed with spices.

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/real piri-piri, fresh or in powder form

Directions

 * 1) Peel sweet potatoes, if desired, and cut into 1¼-inch cubes.
 * 2) Cook potatoes in lightly salted boiling water for 5 minutes or until slightly tender.
 * 3) Drain; cool slightly.
 * 4) 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.
 * 5) Place kabobs on the lightly oiled rack of the grill directly over medium heat.
 * 6) Grill for 25 to 35 minutes or until sweet potatoes are tender, turning occasionally. Serve plain or with rice or fried rice on the side.

Nutritional Information
Servings: 2 skewers per plate