Name: Caribbean Vegetable Kebob
Yield: Yield: 8 Portions
Ingredients: 2 ripe plantains; 1 pineapple; Salt, as needed; 2 garlic cloves, peeled; Ground black pepper, as needed; ¼ Scotch Bonnet chile, seeded, minced; 2 fl oz/60 mL molasses; 8 flat metal skewers; 24 cipollini onions, peeled; 2 fl oz/60 mL lime juice; 24 large garlic cloves, peeled; 24 cherry tomatoes; 2 red peppers; 2 green peppers; 8 oz/227 g diced pineapple

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Kebob

24 cipollini onions, peeled
24 large garlic cloves, peeled
2 ripe plantains

Method

Briefly parboil the onions and garlic in salted water over high heat until semi-tender, 30 seconds to 1 minute. Shock in ice water and set aside.
Roast the plantains at 350°F/177°C until cooked halfway and partially fork-tender, 5 to 1