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Peruvian Beef Kebabs with Crazy Rice
Kabobs are an easy way to make a variety of food at one time, especially when the entire family decides to come visit. Not only do they look amazing with little effort, but they taste even better than they look. We're always looking for new and exciting recipes, and with the creation of our new Peruvian Kabob Seasoning I knew this recipe wasn't far behind!
This dish was inspired by the Anticucho, a grilled meat kebab which can be found at many street-carts and food vendors in Peru. Originally these kabobs were made with llama, but lucky for us the Spanish changed the recipe and replaced it with beef. They are eaten year round, but are especially popular during Fiestas Patrias, Peru's independence day. We served our kabobs with crazy rice for a complete meal that just looks like a party!
We wanted to combine the spicy Aji Amarillo with the colorful annatto for a robust and earthiness with hints of garlic, a bit of saltiness and a mild heat that will hit the back of your throat. Our Peruvian Kebab Seasoning is hand blended from roasted garlic, aji amarillo chile powder, salt, cumin, black pepper and annatto.
Our colorful crazy rice is nutty and spicy and pairs perfectly with the kebabs. It is also a great side for any backyard get together.
Ingredients:
- 1 1/2 lbs beef sirloin or beef tenderloin, cut into cubes
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons Peruvian Kebab Seasoning
- 2 medium sized bell peppers, cored, seeded and cut into 1/2 inch pieces
- 2 cups cooked long grain rice
- 2 Tablespoons olive oil
- 1/2 red onion, diced
- 1/2 red or yellow pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon Peruvian Kebab Seasoning
- 1/4 cup parsley, roughly chopped
Instructions:
- In a medium mixing bowl, combine the olive oil, red wine vinegar and 2 Tablespoons of Peruvian Seasoning. Stir to combine.
- Add the beef cubes and mix them into the seasoning mixture, coating all pieces. Cover and refrigerate for at least 2 hours and as long as overnight.
- Assemble the kebabs by threading the pieces of beef alternating with pieces of bell peppers onto metal skewers. Let the meat come to room temperature.
- Set the grill for direct grilling and preheat to high.
- Arrange the skewers on a clean and oiled grilled grate.
- Grill kebabs 3-4 minutes per side, 6-8 minutes total.
- Meat thermometer should read 130°-140° for medium rare.
- Remove from grill tent with foil and keep warm until serving.
- In a large skillet heat remaining 2 Tablespoons of olive oil to medium high.
- Add diced onion, bell peppers and garlic. Saute until soft, about 3-4 minutes.
- Add remaining 1 teaspoon of Peruvian Seasoning, stir to combine.
- Add rice and cook until heated through.
- Stir in parsley just before serving.
Ingredients for this recipe:
Peruvian Kebab Seasoning
Starting at: $4.27