Anticuchos with Roasted Yellow Pepper Sauce (Peruvian Beef Kebabs)

By gvcathy

Steven Raichlen, Cooking Light

MARCH 2002

Ingredients

• 1 1/2 pounds boneless sirloin steak, trimmed and cut into 1/2-inch pieces
• 3 tablespoons red wine vinegar
• 2 teaspoons ground aji amarillo or hot paprika
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon salt
• 1 teaspoon ground aji amarillo or hot paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground turmeric
• Cooking spray
• Roasted Yellow Pepper Sauce (see separate recipe)

Preparation

Step 1

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

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

3. Prepare grill.

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.