Anticuchos with Roasted Yellow Pepper Sauce (Peruvian Beef Kebabs)

Randy Mayor; Jan Gautro
Hot, spicy, vibrant in color and flavor. These kebabs taught us to love the spice aji amarillo and Peruvian food after tasting what their cuisine had to offer.

Yield:

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

Recipe from

Nutritional Information

Calories 188
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 612 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
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Fiery rub:
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1 teaspoon ground aji amarillo or hot paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Cooking spray

Preparation

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

2. To prepare fiery rub, combine parsley, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon pepper, and 1/4 teaspoon turmeric.

3. Prepare grill.

4. 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.

Note:

This recipe originally ran in Cooking Light September, 2001 and was updated for the November, 2012 25th anniversary issue.

Steven Raichlen,

March 2002