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Peruvian Beef Kebabs

Source of Recipe

rick


Recipe Introduction

servings 6 points 4.5 (2-oz meat and 2 1/2 tbsp sauce)

List of Ingredients

Beef:
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 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric

Fiery rub:
1 teaspoon ground aji amarillo or hot paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
3 tablespoons chopped fresh flat-leaf parsley
Cooking spray

Roasted Yellow Pepper Sauce:**

1/4 tsp Canola Oil
3 Red Peppers, roasted
3 Yellow Peppers, roasted
1/4 tsp Salt
2 dashes Garlic Salt
2 dashes White Pepper
1/2 tsp Garlic
2 cup Water
1 tbsp Canola Oil


Recipe

To prepare the beef, combine first 7 ingredients in a large bowl; toss well. Cover and chill 3 hours.
To prepare fiery rub, combine 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, and parsley.

Prepare grill.

Remove beef from bowl, discarding marinade. 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.

Roasted Yellow peerper sauce:
**Place 1/4 tsp canola oil in the palms of your hands and coat peppers. Place peppers on a large baking sheet and roast in 400-degree oven for 20 minutes, or until skin is blackened.
Let peppers cool and then remove the skin.
In a blender, add red peppers and half of the other ingredients. Blend until consistency is smooth. Remove from blender and set aside.
Clean blender and add the yellow pepper and the remaining half of the ingredients. Blend until smooth and set aside.



NUTRITION PER SERVING
CALORIES 188(34% from fat); FAT 7g(sat 2.7g,mono 3g,poly 0.3g); PROTEIN 26.3g; CHOLESTEROL 76mg; CALCIUM 23mg; SODIUM 809mg; FIBER 0.8g; IRON 3.6mg; CARBOHYDRATE 3.4g







Place 1/4 tsp canola oil in the palms of your hands and coat peppers. Place peppers on a large baking sheet and roast in 400-degree oven for 20 minutes, or until skin is blackened.
Let peppers cool and then remove the skin.
In a blender, add red peppers and half of the other ingredients. Blend until consistency is smooth. Remove from blender and set aside.
Clean blender and add the yellow pepper and the remaining half of the ingredients. Blend until smooth and set aside.