Anticuchos (Peruvian Beef Kebabs) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 6 |
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From Cooking Light These spicy 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 Ingredients:
1 1/2 lbs boneless sirloin steaks, trimmed and cut into 1/2-inch pieces |
3 tablespoons red wine vinegar |
2 teaspoons hot paprika |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
1 teaspoon hot paprika |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon ground turmeric |
3 tablespoons chopped fresh flat-leaf parsley |
cooking spray |
Directions:
1. To prepare the beef, combine first 7 ingredients in a large bowl; toss well.
2. Cover and chill 3 hours.
3. To prepare fiery rub, combine 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, and parsley.
4. Prepare grill.
5. Remove beef from bowl, discarding marinade. Thread beef onto each of 6 (10-inch) skewers.
6. Press fiery rub onto beef.
7. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once.
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