Peruvian Steak Kabobs
Peruvian Steak Kabobs boast a bold, beefy flavor with a hint of smokiness from grilling. A savory richness balanced with a touch of tang and warmth from spices make this dish a highlight of Peru's lively street-food culture.
Equipment
- Grill
- Skewers
- Mixing Bowl
- Meat Thermometer
Ingredients
Ingredients
- 600 g Beef (cut into cubes) choose your favorite cut
- 30 ml Olive oil for marinade and brushing
- 60 ml Lime juice or vinegar for acidity
- 1 tsp Cumin for flavor
- 1 tsp Paprika for color and taste
- 1 pinch Salt to taste
- 1 pinch Black pepper to taste
- 200 g Bell peppers cut into chunks
- 100 g Onions cut into chunks
Instructions
- Start by mixing oil, lime juice, cumin, paprika, salt, and pepper in a mixing bowl. Coat the beef cubes with the marinade and let it soak for at least 15 minutes.
- Thread the marinated beef onto skewers, alternating with bell peppers and onions.
- Preheat your grill to medium-high heat. Grill the skewers for about 10-15 minutes, turning occasionally until the beef reaches your desired doneness.
- Allow the kabobs to rest for a few minutes before serving.
Notes
Tip: Feel free to use other proteins or veggies in place of beef and mix up the spices to suit your taste!