To prepare beef, combine first 7 ingredients in a large bowl; toss well. Cover and chill 3 hours.
To prepare fiery rub, combine parsley, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon pepper, and 1/4 teaspoon turmeric.
Remove beef from bowl; 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.
Totals include Roasted Yellow Pepper Sauce.
This recipe originally ran in Cooking Light September, 2001 and was updated for the November, 2012 25th anniversary issue.
delicious!!!! i've made this recipe over and over again....it's in our 'top 10". easy to make, very authentic flavor. I make enough for dinner and leftovers the next day, so i usually triple the sauce.
Great recipe! I might use a bit less heat, since the aji pepper goes in three times, once in the marinade, once in the sauce, and once before grilling. But fantastic flavor. I used it on both beef and chicken kabobs, and I think it was best on the chicken.