Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Penelope Casas
Recipe by Cooking Light September 2001

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

188 calories; calories from fat 34%; fat 7g; saturated fat 2.7g; mono fat 3g; poly fat 0.3g; protein 26.3g; carbohydrates 3.4g; fiber 0.8g; cholesterol 76mg; iron 3.6mg; sodium 809mg; calcium 23mg.
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