Anticuchos (Peruvian Beef Kebabs)

Randy Mayor; Melanie J. Clarke
These spicy beef kebabs are enjoyed day and night in Peruvian restaurants and at the pushcarts of street vendors. If you live in an area with a large Peruvian community, you may be able to buy whole or ground aji amarillo. If not, use hot paprika in its place, as we did in testing the recipe. We also tried Spanish smoked paprika, which you can find at www.tienda.com.

Yield:

6 servings (serving size: 3 ounces meat and about 2 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 188
Caloriesfromfat 34 %
Fat 7 g
Satfat 2.7 g
Monofat 3 g
Polyfat 0.3 g
Protein 26.3 g
Carbohydrate 3.4 g
Fiber 0.8 g
Cholesterol 76 mg
Iron 3.6 mg
Sodium 809 mg
Calcium 23 mg

Ingredients

Beef:
1 1/2 pounds boneless sirloin steak, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
2 teaspoons ground aji amarillo or hot paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Fiery rub:
1 teaspoon ground aji amarillo or hot paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
3 tablespoons chopped fresh flat-leaf parsley
Cooking spray

Preparation

To prepare the beef, combine first 7 ingredients in a large bowl; toss well. Cover and chill 3 hours.

To prepare fiery rub, combine 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, and parsley.

Prepare grill.

Remove beef from bowl, discarding marinade. Thread beef onto each of 6 (10-inch) skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once. Serve with Roasted Yellow Pepper Sauce.

Note:

Penelope Casas,

September 2001