Randy Mayor; Jan Gautro
Yield
6 servings (serving size: 3 ounces meat and about 2 1/2 tablespoons sauce)

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.

How to Make It

Step 1

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

Step 2

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

Step 3

Prepare grill.

Step 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.

Step 5

Totals include Roasted Yellow Pepper Sauce.

Chef's Notes

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

Ratings & Reviews

melissaotero's Review

KellyDiff
November 09, 2013
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.

ckdexterhaven11's Review

melissaotero
April 03, 2013
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.

rstarrlemaitre's Review

rstarrlemaitre
March 15, 2012
Incredible! Way saltier than I normally eat, but worth the indulgence. Spicy and salty rub, juicy tender beef kebabs, and great zip to the yellow pepper sauce.

KellyDiff's Review

ckdexterhaven11
November 28, 2011
Made this for a South-American themed dinner party - they were a hit. The sauce was fantastic.