Jerk Beef and Plantain Kabobs - 31g Carbs, 3g Fiber

Jerk Beef and Plantain Kabobs - 31g Carbs, 3g Fiber

Plantains, the less sweet cousins of the banana, have a mild squashlike flavor and take the place of zucchini or yellow-summer squash in these jerk-seasoned beef skewers.
Servings: 4
Contains Red Meat
Diabetes-Friendly
Prep Time: 25 min
Cook Time: 12 min
Total Time: 37 min

12 oz beef, top loin steak, cut 1 inch thick
2 Tbsp red wine vinegar
1 Tbsp cooking oil
1 Tbsp Jamaican jerk seasoning
2 plantains, peeled and cut into 1-inch chunks
1 medium red onion, cut into wedges
Lettuce, mixed greens
Lime wedges

1. Trim fat from meat. Cut into 1-inch pieces. In a small bowl, stir together red wine vinegar, oil, and jerk seasoning. Toss meat cubes with half of the vinegar mixture. On long skewers,* alternately thread meat, plantain chunks, and onion wedges, leaving a 1/4-inch space between pieces. Brush plantains and onion wedges with remaining vinegar mixture.
2. Place skewers on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until meat is desired doneness, turning occasionally. If desired, serve with salad greens and lime wedges.

Nutrition per Serving: 258 Calories, 7g Total Fat, 2g Saturated Fat, 52mg Cholesterol, 271mg Sodium, 31g Carbs, 3g Dietary Fiber, 20g Protein
Exchanges: 1 1/2 Vegetables, 1 1/2 Starch, 2 Lean Meat
Carb Choices: 2