Jamaican-Style Beef Kebabs Leah Holzel   From Every Day with Rachael Ray March 2008 SERVES 4 Prep Time: 20 min Cook Time: 10 min 1/4 cup soy sauce 2 tablespoons vegetable oil, plus more for brushing 2 teaspoons Chinese five-spice powder 1 teaspoon ground allspice 1 to 2 tablespoons hot pepper sauce One 1-inch-thick boneless sirloin steak (1 1/2 pounds), cut into 16 cubes 2 sweet potatoes (1 pound), peeled and cut into 16 pieces One 1-pound bunch radishes 2 cups coarsely chopped fresh pineapple Salt 1. Soak 8 bamboo skewers in water. In a medium bowl, whisk together the soy sauce, oil, five-spice powder and allspice. Stir in the hot sauce. Add the steak and toss to coat; refrigerate. 2. Bring a saucepan of lightly salted water to a boil. Add the sweet potatoes, lower the heat and simmer until just fork-tender, about 8 minutes; drain and let stand until cool enough to handle. 3. Meanwhile, using a food processor fitted with a shredding disk, shred the radishes and transfer to a bowl with the pineapple. Toss and season with salt. 4. Preheat the broiler. Thread the meat and sweet potato onto the skewers and arrange on a broiler pan; brush the sweet potatoes lightly with oil. Broil the kebabs for about 6 minutes, turning once, for medium-rare. Serve with the slaw.

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