Jamaican “Jerk” Venison Kebabs

1. Combine the first 9 ingredients in a food processor and blend until smooth (green onions, allspice, vinegar, salt, thyme, soy sauce, cinnamon, nutmeg, peppers).
2. Trim venison, removing as much silver skin and fat as you can. Cut it into 30 pieces.
3. In a plastic Ziplock bag, combine venison cubes, red bell pepper pieces and the blended marinade mixture, coat well. Marinate for 20 minutes in the refrigerator. While it’s marinating, heat up the grill, over medium heat.
4. After 20 minutes of marinating, thread venison, red bell peppers, plantains and red onion pieces onto skewers. (We used metal skewers. Remember to soak wooden skewers in a bowl of water beforehand).
5. Brush kebabs with olive oil. Grill skewers for about 4 minutes on each side for medium-rare.
6. Remove kebabs from the grill and serve! Garnish with chopped green onion and lime wedges.