Indulge in the tantalizing flavors of Peruvian Beef Kabobs with Pepper Sauce, a delectable dish that encapsulates the vibrant culinary traditions of Peru. These succulent beef skewers, marinated in a blend of aromatic spices and grilled to perfection, are sure to tantalize your taste buds. Accompanied by a vibrant and flavorful pepper sauce, this dish offers a harmonious balance of tangy, spicy, and savory flavors. Embark on a culinary journey to Peru with this authentic recipe, and discover the vibrant flavors that make Peruvian cuisine so beloved worldwide.
Additional Recipes Included:
- Peruvian Chicken Kabobs: Experience the delightful flavors of tender chicken skewers, marinated in a flavorful blend of Peruvian spices and grilled to perfection. Paired with a refreshing cilantro sauce, these chicken kabobs are a delightful option for those who prefer a milder taste.
- Peruvian Veggie Kabobs: For a vegetarian delight, try the Peruvian Veggie Kabobs. An array of colorful vegetables, such as bell peppers, zucchini, and mushrooms, are skewered and grilled to perfection. Served with a tangy chimichurri sauce, these veggie kabobs offer a healthy and flavorful alternative.
- Peruvian Beef Heart Kabobs: For a unique and adventurous culinary experience, try the Peruvian Beef Heart Kabobs. Beef heart, marinated in a flavorful blend of spices and grilled to perfection, offers a tender and slightly chewy texture. Accompanied by a spicy aji panca sauce, these kabobs are a true testament to the culinary creativity of Peruvian cuisine.
- Peruvian Anticuchos: Explore the traditional flavors of Anticuchos, a popular street food in Peru. Beef heart, marinated in a blend of spices, vinegar, and chili peppers, is grilled and served on skewers. Accompanied by aji panca sauce and potato slices, Anticuchos offer a taste of authentic Peruvian street food.
BEEF SIRLOIN KABOBS WITH ROASTED RED PEPPER DIPPING SAUCE
Steps:
- 1)Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender. 2)Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. 3)Meanwhile cut beef steak into 1¼ x 1¼ x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. 4)Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
ANTICUCHOS DE CARNE: GRILLED BEEF KABOBS
Steps:
- Gather the ingredients.
- Cut the beef into 1 1/2-inch pieces, and place the pieces in a nonreactive bowl or dish.
- Mash or crush the garlic with a heavy utensil or with a mortar and pestle . Add a little water if necessary to make a paste.
- In a small bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
- Pour the marinade over the beef and mix well.
- Cover and marinate the beef overnight in the refrigerator. If you are pressed for time, marinate the beef for at least 1 hour at room temperature.
- Prepare the grill .
- Place the pieces beef onto the skewers (about 4 pieces on each skewer, depending on size).
- Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
- Grill the skewers for about 5 minutes on each side, or to the desired doneness. Baste the meat several times during cooking.
- Serve the anticuchos with rice and corn on the cob.
- Enjoy!
Nutrition Facts : Calories 878 kcal, Carbohydrate 35 g, Cholesterol 209 mg, Fiber 3 g, Protein 66 g, SaturatedFat 14 g, Sodium 1564 mg, Sugar 4 g, Fat 52 g, ServingSize 4 to 6 servings (8 skewers), UnsaturatedFat 0 g
BEST EVER SAUCY BEEF KABOBS
This is a five-star recipe that combines the great taste of grilled beef kabobs with a delicious tomato sauce baste. I always double the sauce to top the beef and veggies over rice. A mouth-watering meal.
Provided by Debbie Taber
Categories Main Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
- Preheat grill for medium heat.
- Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
- Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 12.3 g, Cholesterol 90.9 mg, Fat 22.4 g, Fiber 1.7 g, Protein 21.3 g, SaturatedFat 11.5 g, Sodium 719.7 mg, Sugar 6.9 g
PERUVIAN ANTICUCHOS
Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!
Provided by CharoPeru
Categories Meat
Time 1h50m
Yield 30-40 skewers, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Place the pieces of heart in a glass or ceramic tray.
- Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.
- Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
- Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
- In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
- Use a charcoal grill and make sure the coals are very hot before you start.
- Stick three or four pieces of heart in each skewer, so that the meat lays flat.
- Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
- Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).
- When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
- This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
- Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
- Hold two or three at a time to turn them over quickly.
- At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
- Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.
- Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
- What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
- You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).
Nutrition Facts : Calories 699.7, Fat 38.9, SaturatedFat 6, Cholesterol 140.9, Sodium 365.4, Carbohydrate 64.9, Fiber 6.9, Sugar 6.3, Protein 27.7
PERUVIAN-STYLE BEEF KEBABS WITH GRILLED ONION AND ZUCCHINI
Categories Onion Marinate Beef Tenderloin Zucchini Summer Grill/Barbecue Gourmet
Number Of Ingredients 9
Steps:
- Soak skewers in water while marinating beef.
- Cut beef into 24 (1-inch) cubes. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 1 hour.
- Prepare grill for cooking.
- After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. Grill onion on a well-oiled rack set 5 to 6 inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, 3 to 4 minutes on each side. Transfer to a platter and keep warm.
- Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side. Transfer to platter and season with salt.
- Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare.
- Serve kebabs with onion and zucchini.
Tips:
- For the best flavor, use high-quality flank steak or skirt steak.
- Tenderize the steak by marinating it for at least 30 minutes.
- Use a sharp knife to cut the steak into thin strips.
- Thread the steak strips onto skewers, alternating with pieces of bell pepper and onion.
- Cook the kabobs over medium heat until the steak is cooked to your desired doneness.
- Serve the kabobs with aji panca sauce, chimichurri sauce, or your favorite dipping sauce.
Conclusion:
Peruvian Beef Kabobs with Pepper Sauce is a delicious and easy-to-make dish that is perfect for a summer cookout or party. The beef is tender and flavorful, and the pepper sauce adds a nice kick of heat. This dish is sure to be a hit with everyone who tries it.
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