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Succulent Creole seasoned beef bites grilled to perfection, topped with spicy, tangy pepper, onion, and hot chilies slaw, served with easy-to-make Haitian-style rice, made with a fragrant black mushroom broth making this the perfect grilled beef skewer with Djon Djon rice combination.
Table of Contents
Jump to:
- Caribbean Fusion
- Diri Djon Djon
- Haitian Cuisine's Influences
- Scotch Bonnet Pepper
- The Jamaican Influence
- Ingredients with Steps
- Grilling Times Chart
- Instructions with Pictures
- Substitutions
- Variations
- Equipment
- Storage
- Cooking Tip
- Frequently Asked Questions
- Red Meat Recipes
- Haitian-Inspired Recipes
- 📖 Recipe
- Subscribe to my YouTube Channel
- Have a Comment or Question?
Caribbean Fusion
Grilled Beef Skewers with Djon Djon (Black Mushroom) Rice brings together Haitian cuisine's rich, aromatic flavors with a touch of Caribbean heat. These juicy Creole-seasoned beef steak bites are grilled to perfection, offering a satisfying shish kebab experience with a Caribbean twist.
Topped with a spicy, tangy slaw of red bell pepper, onion, and scotch bonnet chilies, these skewers are served alongside a fragrant and easy-to-make Haitian-style rice dish.
The rice known as "Diri Djon Djon"(Diri means rice in Haitian creole), infused with the earthy flavor of black mushroom broth and complemented by hearty lima beans, creates a comforting and satisfying meal perfect for a weeknight dinner or a special occasion. This dish demonstrates the vibrant fusion cuisine that celebrates the bold and dynamic flavors of the Caribbean.
Diri Djon Djon
Diri djon djon is a traditional Haitian rice dish that is flavored and colored by djon djon mushrooms, giving it a distinctive dark hue and rich, earthy taste. The djon djon mushroom is a type of wild black mushroom native to northern Haiti, prized for its unique flavor and aroma. These mushrooms are typically sun-dried to preserve their intense umami and slightly smoky taste.
When used in cooking, the dried mushrooms are usually steeped in hot water to release their color and flavor, creating a broth that is then used to cook the rice. This process infuses the rice with the mushrooms’ savory essence, resulting in a flavorful and aromatic dish often served with seafood, meats, or beans and enjoyed on special occasions and gatherings.
In addition, dried shrimp is usually added to the traditional recipe; this was not added to it. Instead, I used fish sauce to achieve a similar flavor profile. Please see the recipe card notes for more information.
Haitian Cuisine's Influences
Haitian cuisine is a rich tapestry of flavors and influences, drawing from African, French, Spanish, and Taino culinary traditions. These diverse influences have shaped a unique cuisine that is both flavorful and deeply rooted in history.
To explore more about Haitian cuisine and discover contemporary Haitian recipes, refer to previous recipe blog posts that delve into the vibrant ingredients and cooking techniques that define this remarkable culinary tradition. By bringing the flavors of Haiti into your kitchen, you can enjoy the warmth and creativity of this island's cuisine.
Looking for authentic Haitian recipes? Check out Love for Haitian Food and Savory Thoughts.
Scotch Bonnet Pepper
The scotch bonnet pepper is a small, fiery chili native to the Caribbean, known for its distinctive sweet and fruity taste that accompanies its intense heat. Originating in Central and South America, it has become a staple in Caribbean cooking, contributing to the region's signature spicy flavor profile.
Historically, the scotch bonnet has been used to enhance stews, sauces, and marinades, adding both heat and complexity to dishes. This recipe's heat complements the red bell peppers' sweetness and the beef skewers' savory depth, adding a vibrant kick to this Caribbean-inspired meal.
The Jamaican Influence
In Jamaican cuisine, escovitch refers to a method of preparing fish with a spicy vinegar-based marinade, often featuring onions, bell peppers, and carrots. Traditionally used for fried fish like snapper, I’ve adapted escovitch-style vegetables as a flavorful topping for my beef skewers, providing a refreshing and spicy contrast that enhances the savory meat with a nod to Caribbean culinary traditions.
Looking for authentic Jamaican recipes? Check out That Nurse Can Cook and Jamaican Food and Recipes.
More Recipes to Try
- Korean-Style Beef Short Ribs with Smashed Sweet Potato and Hibachi-Style Vegetables
- Seared Snapper Spicy Creole Sauce and Roasted Vegetables (Popular on Instagram)
- Beef Flavored Seaweed Ramyun with Egg, Gochujang, and Mushrooms
- Grilled Shrimp Garlic Jalapeno Butter and Cilantro Lime Rice (Best of 2024)
- Hot Honey Lemon Chicken Skewers with Asparagus (Beloved Classic)
Ingredients with Steps
To marinate the beef, place the chunks on skewers and prepare a marinade with minced garlic, chopped parsley, lime juice, vinegar, Creole seasoning, oil, salt, and pepper in a resealable bag. Add the beef skewers, ensuring they're well-coated without piercing the bag, and refrigerate for at least 20 minutes while preparing the rice.
For the Djon Djon rice, sauté chopped onion and minced garlic in olive oil, then add beans, salt, and pepper. Mix mushroom liquid with water as per packaging instructions and add to the bean mixture, bringing to a simmer before adding the parboiled basmati rice.
Once the liquid is absorbed and the rice is cooked, keep warm. Meanwhile, grill the beef skewers on a preheated cast iron grill pan for 3 to 4 minutes on each side. Finally, prepare the escovitch-style vegetables by sautéing red bell peppers, onions, and scotch bonnet peppers in olive oil until tender, then adding vinegar and sugar, cooking for a few more minutes before seasoning and setting aside.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Djon Djon - A type of black mushroom commonly used in Haitian cuisine to flavor and color rice dishes.
- Creole Seasoning - A blend of spices typical of Louisiana cuisine, often including paprika, garlic powder, cayenne pepper, and herbs.
- Escovitch - A Jamaican method of marinating and topping fried fish with a spicy, tangy mixture of vegetables and vinegar.
- Scotch Bonnet - A hot pepper from the Caribbean known for its fruity flavor and intense heat.
See the recipe card for quantities below.
Grilling Times Chart
This chart provides a quick reference for grilling times and characteristics of popular steak cuts. Here, it is organized by grilling times minutes per side, with internal temperatures:
| Steak Cuts | Size and Texture | Medium-Rare 130°F | Medium 135°F | Well-Done 160°F |
| Churrasco (Skirt Steak) | Larger, thicker, and fibrous | 2-3 | 3-4 | 5-6 |
| Flank Steak | Thin and flavorful | 5-6 | 6-7 | 8-9 |
| Top Sirloin Steak | Larger, thicker, and fibrous | 4-5 | 5-6 °F | 7-8 °F |
| NY Strip Steak | Well-marbled and tender | 4-5 | 5-6 | 7-8 |
Learn about prepping sweet peppers.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Marinate the Meat
A measuring cup is convenient for holding the resealable bag when making the marinade.
When adding the skewers, make sure not to poke a hole in the back.
Massage the beef skewers with the marinade.
Make the Rice
Fry the chopped onions and garlic until translucent and fragrant to remove the raw taste.
Add the lima beans and fry.
Add the mushroom broth and bring to a simmer before adding the rice.
Parboiled basmati rice is used since regular basmati rice may make this dish mushy.
In Haitian culture, it is traditional to pour the rice until you see a peak, as shown in the picture.
Simmer until most of the liquid has reduced, creating bubbles as the type while the rice is still slightly wet.
The rice is covered to allow it to absorb the broth slowly.
Cook the Recipe
Before using skewers, ensure they fit in the pan when using an indoor grill.
Get the 10.5 Inch Square Cast Iron Grill Pan.
The onions are sauteed first since they take longer to cook.
Learn how to clean a cast iron grill pan.
The scotch bonnet pepper is sliced thinly to incorporate with the rest of the vegetables.
How to Slice Scotch Bonnet Peppers
Make sure to wear gloves and remove the white pith and seeds from the pepper with a sharp knife. Be careful not to poke your fingers.
Then, thinly slice into strips.
Substitutions
Dairy-Free
- This recipe is naturally dairy-free, so no substitutions are needed.
Gluten-Free
- Ensure the Creole seasoning used is gluten-free, as some blends may contain gluten.
Vegetarian
- Beef Chunks - To make this dish vegetarian, substitute the beef skewers with skewered marinaded crispy tofu, vegetables such as mushrooms, bell peppers, zucchini, and cherry tomatoes, and increase the beans in the rice for added protein and texture. The dish will still offer a delightful blend of spicy and savory flavors, perfect for a satisfying meal.
Convenience
- Creole Seasoning - Mix your own blend using common spices such as paprika, garlic powder, onion powder, cayenne pepper, and dried herbs.
- Djon Djon Mushroom broth - Substitute with vegetable broth and add a teaspoon of mushroom powder or bouillon for a similar earthy flavor.
- Scotch Bonnet Peppers - Use scotch bonnet pepper sauce or habanero peppers for a similar heat level and fruity taste.
- Parboiled Basmati Rice - Substitute with a long grain of parboiled white rice.
- Chopped Onion and Garlic - Use a food processor or chopper for convenience.
- Fresh Chopped Parsley - Substitute with dried parsley. The general ratio for substituting fresh herbs with dried is 3:1, so 1 tablespoon of fresh chopped parsley is equivalent to 1 teaspoon of dried parsley since 3 teaspoons equals 1 tablespoon.
- Fresh Lime Juice - Use fresh lemon juice.
- Salt - Use low-sodium soy sauce to season the marinade.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Chicken - Substitute beef with chicken breast chunks, marinating and grilling them as directed for a lighter alternative.
- Shrimp - Use peeled and deveined shrimp instead of beef, adjusting the grilling time to just a couple of minutes per side until they are pink and opaque.
- Fish Bites - Replace beef with firm white fish like cod or halibut, gently marinating and grilling until cooked.
Equipment
- Skewers - These are used to hold beef chunks together for even grilling and easy handling. Get the 8" Natural Bamboo Skewers here.
- Large Resealable Bag - Ideal for marinating the beef skewers, allowing for easy coating and flavor infusion without the mess.
- Pot - Used to prepare the Djon Djon rice by sautéing vegetables, cooking beans, and simmering the rice. I used the 3-quart All-Clad D3 3-Ply Stainless Steel Sauce Pan.
- Cast Iron Grill Pan - Provides a consistent heat source for grilling the beef skewers, creating a perfect sear and locking in flavor. I used the 10.5-inch square Cast Iron Grill Pan.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, place it in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. The meal will last up to four days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container. However, I do not recommend freezing the cooked vegetables.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
- Wooden Skewers on Open Flame - To prevent skewers from burning, soak them in water for at least 30 minutes before threading the beef chunks.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
Yes, you can marinate the beef and prepare the rice and vegetables ahead of time. Grill the skewers just before serving for the best flavor and texture.
Absolutely! You can add carrots or green bell peppers for additional color and flavor.
Adjust the number of scotch bonnet peppers or remove their seeds to reduce the heat while maintaining the pepper's fruity flavor.
This dish is a perfect weeknight dinner because it combines quick cooking techniques with bold flavors, providing a satisfying and nutritious meal that doesn’t require extensive preparation.
Try your local grocery store if you are in a Caribbean-dominated neighborhood or a Caribbean market that sells Haitian food products in stores or online.
Red Meat Recipes
Looking for other red-meat recipes like this? Try these:
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
- Instant Pot Spicy Beef Barley Stew: Hearty Comfort
- Easy 15-Minute Marinade for Beef Kabobs
Haitian-Inspired Recipes
Looking for other Haitian-inspired recipes like this? Try these:
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
- Seared Snapper Spicy Creole Sauce and Roasted Vegetables
- Best Air Fryer Caribbean Style Citrus Chicken Wings
📖 Recipe
Grilled Beef Skewers with Djon Djon (Black Mushroom) Rice
Ingredients
For the Quick Haitian Djon Djon (Black Mushroom) Rice
- 1.5 tablespoon Djon Djon mushroom liquid or as instructed
- 3 cups water
- 2 cups long-grain basmati parboiled rice rinsed 3x
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup frozen lima beans or peas, rinsed and drained
- Salt and pepper to taste
- Optional: fish sauce, please see notes
For the Beef Skewers
- 2 ½ pounds beef sirloin cut into bite-sized pieces
- 4 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 1 tablespoon Creole seasoning
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For the Escovitch Style Vegetables
- 2 large red bell peppers thinly sliced
- 1 large onion thinly sliced
- 1 to 2 scotch bonnet peppers thinly sliced (adjust to taste)
- ¼ cup white vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- Salt and pepper to taste
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Marinate the Beef: Place the beef chunks on skewers, leaving 1 inch of empty space on both ends. Then, in a large resealable bag, combine the minced garlic, chopped parsley, lime juice, vinegar, Creole seasoning, oil, salt, and pepper.
- Carefully add the beef skewers to the marinade, massaging to coat without poking the bag. Open and turn the skewers, close, and massage again. Refrigerate for at least 20 minutes. While it marinates, start the rice.
- Prepare the Djon Djon Rice: Heat the olive oil over medium heat in a pot. Add the chopped onion and minced garlic and saute until fragrant, for about 5 minutes. Then, add the beans, salt, and black pepper and fry for 3 minutes.
- Combine 3 cups of water with mushroom liquid in the ratio as instructed on the packaging. Add the mushroom broth to the bean mixture and bring to a simmer. Then, add the rice, stir, and bring to a simmer. From this point on, do not disturb the rice.
- When most of the liquid has been absorbed and the rice is still slightly wet, reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed. Keep warm until ready to serve. While the rice cooks, grill the beef skewers.
- Grill the Beef Skewers: Preheat a lightly greased cast iron grill pan over medium-high heat. Grill the skewers for 3 to 4 minutes on each side or until cooked to your desired level of doneness. Remove from heat, set aside, and keep warm. While the beef skewers cook, make the vegetables.
- Prepare the Escovitch Style Vegetables: Heat the olive oil over medium-high heat in a large skillet. Add the sliced red bell peppers, onions, and scotch bonnet peppers, sautéing until tender and slightly charred, about 7 to 10 minutes.
- Stir in the white vinegar and sugar, cooking for an additional 2 to 3 minutes until the vegetables are well coated and the flavors are combined—finally, season with salt and pepper to taste. Remove from heat and set aside.
- Serve: Place a bed of Djon Djon rice on each plate. Arrange the grilled beef skewers and escovitch-style vegetables on top of the skewers. Serve immediately.
Video
Notes
- Traditionally, some Haitians make Diri Djon Djon (Black Mushroom Rice) with dried shrimp. To add this umami flavor to my rice, I usually use tablespoons of fish sauce, usually Squid Brand Fish Sauce. Important: I would add it before I add the salt to prevent over-salting the mushroom broth.
Nutrition
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