Peruvian Beef Kabobs with Pepper Sauce

Peruvian Beef Kabobs with Pepper Sauce Recipe - Authentic Peruvian Cuisine

Region / culture: Peru | Preparation time: 3 hours | Cooking time: 6 minutes | Servings: 4

Introduction

Peruvian Beef Kabobs with Pepper Sauce is a delicious and flavorful dish that combines marinated beef with a spicy pepper sauce. This dish is perfect for grilling and is sure to impress your family and friends.

History

This recipe is inspired by traditional Peruvian cuisine, which is known for its bold flavors and unique ingredients. Beef kabobs are a popular dish in Peru, often served at family gatherings and special occasions. The addition of the spicy pepper sauce adds a kick of heat and flavor to the dish.

Ingredients

beef
1.5 lb (680 g) sirloin steak
3 tbsp red wine vinegar
2 tsp hot red paprika
1 tsp salt
1 tsp fresh ground black pepper
0.5 tsp ground cumin
0.5 tsp ground turmeric
Rub
3 tbsp chopped fresh cilantro
1 tsp salt
1 tsp hot paprika
0.25 tsp fresh ground black pepper
0.25 tsp ground turmeric
pepper Sauce
1 large yellow bell pepper
0.25 cup finely chopped green onions
2 tbsp white vinegar
1 tbsp water
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp hot paprika
0.5 tsp ground turmeric
0.25 tsp black pepper
1 clove garlic

How to prepare

To make Beef, combine all Beef ingredients in a bowl.
Toss the mixture well.
Cover and chill to marinate for 3 hours.
Combine the rub ingredients.
Prepare the grill.
Rub the rub mixture all over the meat.
Grill the meat for 6 minutes.
Broil the meat in the oven.
To make the pepper sauce, broil the pepper halves.
Place the broiled pepper halves in a ziplock bag and seal it.
Peel the skins off the peppers and chop them up.
Put the pepper chunks and sauce ingredients in a blender and grind them up.

Variations

You can use chicken or pork instead of beef for a different flavor.
Add different spices to the pepper sauce for a unique twist.
Serve the kabobs with a side of chimichurri sauce for added flavor.

Cooking Tips & Tricks

Make sure to marinate the beef for at least 3 hours to allow the flavors to fully develop.

- Use a meat thermometer to ensure that the beef is cooked to your desired level of doneness.

- If you don't have a grill, you can also broil the beef in the oven for a similar result.

- Be careful when handling hot peppers, as they can irritate your skin and eyes. Wear gloves if necessary.

Serving Suggestions

Serve the Peruvian Beef Kabobs with Pepper Sauce with a side of rice and a fresh salad for a complete meal. You can also serve it with grilled vegetables or potatoes.

Cooking Techniques

Grilling, broiling

Ingredient Substitutions

You can use apple cider vinegar instead of red wine vinegar.

- Substitute yellow bell pepper for red or orange bell pepper in the sauce.

- Use ground coriander instead of cumin for a different flavor profile.

Make Ahead Tips

You can marinate the beef and prepare the pepper sauce ahead of time and store them in the refrigerator until ready to cook. This dish is perfect for meal prep.

Presentation Ideas

Serve the Peruvian Beef Kabobs with Pepper Sauce on a platter garnished with fresh cilantro and lemon wedges for a beautiful presentation. You can also serve it on skewers for a fun and easy-to-eat option.

Pairing Recommendations

Pair this dish with a glass of Malbec or Cabernet Sauvignon for a perfect pairing. You can also serve it with a side of quinoa or roasted sweet potatoes.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the beef kabobs in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Per serving: 280 calories

Carbohydrates

Per serving: 5g

Fats

Per serving: 12g

Proteins

Per serving: 30g

Vitamins and minerals

Per serving: Vitamin C - 80%, Iron - 15%

Alergens

Contains: None

Summary

This dish is a good source of protein and vitamin C, while being relatively low in carbohydrates and fats. It is a nutritious and satisfying meal option.

Summary

Peruvian Beef Kabobs with Pepper Sauce is a delicious and flavorful dish that is perfect for grilling. With a spicy pepper sauce and tender marinated beef, this dish is sure to become a family favorite. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl living in a small village in Peru. My grandmother, who was an incredible cook, taught me the art of cooking and shared with me her most prized recipes.

One day, as we were walking through the bustling market in our village, we came across a stall selling marinated beef kabobs with a vibrant pepper sauce. The aroma was intoxicating, and my mouth watered just thinking about how delicious they must taste. My grandmother, always one to try new things, decided to buy a few kabobs for us to try.

As we sat down to eat, I took a bite of the succulent beef and was instantly transported to flavor heaven. The meat was tender and packed with spices, while the pepper sauce added a fiery kick that balanced out the dish perfectly. I couldn't get enough of it and begged my grandmother to teach me how to make it.

She smiled at me and said, "Of course, mi nieta. I will teach you everything I know, but remember, the secret to great cooking is to put love and passion into every dish you make." And so, she set out to teach me the art of making Peruvian Beef Kabobs with Pepper Sauce.

The first step was to marinate the beef. We used a mixture of garlic, cumin, paprika, and a dash of soy sauce to infuse the meat with flavor. My grandmother showed me how to massage the spices into the beef, making sure every piece was coated evenly. She explained that marinating the meat for at least a few hours would ensure it was tender and flavorful when cooked.

Next, we prepared the pepper sauce. My grandmother roasted red and yellow peppers on an open flame until they were charred and blistered. She then peeled off the skins and blended the peppers with onions, garlic, vinegar, and a touch of sugar to create a smooth and tangy sauce. The aroma that wafted from the blender was heavenly, and I couldn't wait to drizzle it over the kabobs.

Once the beef had marinated and the pepper sauce was ready, it was time to assemble the kabobs. We threaded the meat onto skewers, alternating with chunks of bell peppers and onions for color and added flavor. My grandmother showed me how to grill the kabobs over an open flame, turning them occasionally to ensure they cooked evenly.

As the kabobs sizzled on the grill, the tantalizing smell of charred meat and peppers filled the air. I watched in awe as my grandmother expertly flipped the skewers, her face glowing with pride. "Cooking is an art, mi nieta," she said. "You must pay attention to every detail and cook with care and love."

Finally, the kabobs were cooked to perfection, with juicy meat and charred vegetables glistening in the firelight. My grandmother plated them up and drizzled the pepper sauce over the top, adding a final touch of fresh cilantro for garnish. I took a bite, and the flavors exploded in my mouth, just like the first time I tried them in the market.

From that day on, Peruvian Beef Kabobs with Pepper Sauce became one of my signature dishes. I made them for family gatherings, parties, and special occasions, always receiving rave reviews from everyone who tried them. My grandmother's teachings had instilled in me a love for cooking and a passion for creating delicious meals that would be cherished for years to come.

Now, as I pass on this recipe to you, my beloved grandchildren, I hope you will carry on the tradition and make these kabobs with as much love and care as I did. Remember, cooking is not just about following a recipe – it's about creating memories and sharing them with the ones you love. And with each bite of these Peruvian Beef Kabobs with Pepper Sauce, may you be transported to flavor heaven, just like I was so many years ago. Enjoy!