2 lbs lean sirloin, cut into 2 inch cubes
1 ¾ cups Baron’s International Kitchen Caribbean Marinade (hot or mild jerk sauce)
10 oz fresh vegetables (onions and sweet peppers work best)
⅔ cup red currant jelly
1 cup finely chopped giant pitted dates
2 tablespoons red wine vinegar
1 teaspoon yellow prepared mustard
Make the date glaze. Marinade the steak in 1 ¼ cups of Caribbean Marinade in a gallon-sized ziploc bag for ½ hour (discard marinade in ziploc afterwards). Cut the vegetables into bite sized pieces (approximately 1 ½ inch squares). If using wood skewers, soak them in water for at least ½ hour before use to avoid burning. Thread 3-4 pieces of steak onto each skewer at its thickest part. Thread the vegetables onto separate skewers at its thickest part. Prepare a medium-low grill.
To make the date glaze:
Combine the red currant jelly, dates, wine vinegar and mustard in a small saucepan. Stir and mix well. Bring to a boil over medium heat, continue stirring until the jelly melts (about 3 minutes). Cover and reduce heat to warm until needed.
Brush both sides of the steak skewers with remaining used Caribbean Marinade then place on the grill on indirect heat (cooks in 6 to 8 minutes). After 2 minutes, baste both sides of the steak skewers with date glaze and turn the skewers to cook the other side of the steak. Repeat basting with date glaze and turning the steak skewers every 2 minutes until cooked.
Put the vegetable skewers on the grill on indirect heat. Turn every 1 ½ minutes to avoid burning. Remove after about 5 minutes.
Brush the steak skewers with date glaze immediately before serving. Remove the vegetables from the skewers and serve atop the steak skewers.
SUGGESTED SIDES: white or brown rice, couscous, plantains, a few slices of ripe avocado, corn on the cob, potato salad, macaroni salad, garden salad, Caribbean sweet potatoes, sautéed vegetables or yucca in garlic sauce
SUGGESTED GARNISH: 2-3 sprigs of fresh cilantro or parsley