Ingredients for Anticuchos Peruvian Beef Kebabs
- 1 1/2 lbs sirloin steak, cut into 1-inch cubes
- 1/4 cup red wine vinegar
- 2 teaspoons hot paprika
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 tablespoon chopped fresh flat leaf parsley
- Cooking spray (for grill)
- 1/4 cup aji panca paste
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 6 skewers
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How to Make Anticuchos Peruvian Beef Kebabs
- In a large bowl, combine 1 lb beef sirloin, cut into 1-inch cubes, with 1/4 cup white vinegar, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper.
- Toss the beef to ensure it's thoroughly coated in the marinade.
- Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, for maximum flavor.
- While the beef marinates, prepare the fiery rub: In a small bowl, combine 1 teaspoon paprika (hot paprika or aji amarillo if available), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric, and 1 tablespoon chopped fresh parsley.
- Preheat your grill to medium-high heat.
- Remove the beef from the marinade, reserving the marinade. Discard the marinade.
- Thread the beef cubes onto 6 skewers.
- Generously coat the kebabs with the fiery rub, pressing it gently into the beef.
- Lightly spray your grill rack with cooking spray to prevent sticking.
- Place the kebabs on the preheated grill rack. Grill for 6-8 minutes per side, or until the beef reaches your desired level of doneness, turning occasionally to ensure even cooking and beautiful grill marks.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
0g
Fat
35g
Carbs
0g
