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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 34%
  • Fat: 7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.3g
  • Protein: 26.3g
  • Carbohydrate: 3.4g
  • Fiber: 0.8g
  • Cholesterol: 76mg
  • Iron: 3.6mg
  • Sodium: 809mg
  • Calcium: 23mg

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
  • Roasted Yellow Pepper Sauce

Preparation

  1. To prepare the beef, combine first 7 ingredients in a large bowl; toss well. Cover and chill 3 hours.
  2. To prepare fiery rub, combine 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, and parsley.
  3. Prepare grill.
  4. 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.
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