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

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.

Steven Raichlen
Recipe by Cooking Light March 2002

Gallery

Credit: Randy Mayor; Jan Gautro

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 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 parsley, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon pepper, and 1/4 teaspoon turmeric.

  • Prepare grill.

  • 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.

Chef's Notes

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

Nutrition Facts

188 calories; 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 612mg; calcium 23mg.
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