For Bergy, hope this is the right piri-piri spice mix. Found this in B H & G and will try it this weekend. Looks wonderful in the picture and sounds great. It will be interesting to see how it works. Will comment after I try it and let you all know.

Ingredients

4 serv.

sweet potato↗1 lb
boneless venison, cut into 1 1/2 inch pieces↗1 lb
I will use beef
red sweet peppers, cut up↗2
olive oil↗2 tablespoons
purchased piri-piri, spice↗2 tablespoons
or make your own with this recipe
Piri-piri spice mix↗
paprika↗1 1⁄2 teaspoons
dried oregano, crushed↗1 teaspoon
ground ginger↗1 teaspoon
ground cardamom↗1 teaspoon
garlic powder↗1 teaspoon
onion powder↗1 teaspoon
salt↗1⁄2 teaspoon
ground piri-piri pepper↗1⁄2 teaspoon
or 1/2 teaspoon ground red pepper

Step-by-step instructions

1
Peel sweet potatoes, if desired and cut into 1 1/4 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 or beef and sweet pepper pieces on 4 long metal skewers, leaving a 1/4 inch space between pieces.
5
Brush with olive oil and sprinkle generously with piri-piri spice.
6
Place kabobs on the lightly oiled rack of the grill directly over medium heat.
7
Grill for 25 to 35 minutes or until sweet potatoes are tender, turning occasionally.

Source: food.com

Original recipe ↗

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