Peruvian Beef Kebabs with Crazy Rice

Peruvian Beef Kebabs with Crazy Rice
Peruvian Beef Kebabs with Crazy Rice

Kebabs 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 minimal effort, they taste even better! We're always looking for new and exciting recipes, and with the creation of our new Peruvian Kebab 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 kebabs were made with llama, but when the Spanish came they changed the recipe and replaced it with beef. Anticuchos are eaten year round, but are especially popular during Fiestas Patrias, Peru's independence day. We served our kebabs with crazy rice for a complete meal that just looks like a party!

Peruvian Kebab Seasoning combines spicy Aji Amarillo Chiles with colorful annatto seeds and cumin for a robust earthiness. The hints of garlic and touches of salt and pepper round out the chile's heat for an exhilarating roller coaster of a blend.

Our colorful crazy rice is nutty and spicy and pairs perfectly with the kebabs. It is a great side for any backyard get together.

 Print Recipe

  • 1 1/2 pounds 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
  1. In a medium mixing bowl, combine the olive oil, red wine vinegar and 2 Tablespoons of Peruvian Seasoning. Stir to combine.
  2. 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.
  3. 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.
  4. Set the grill for direct grilling and preheat to high.
  5. Arrange the skewers on a clean and oiled grilled grate.
  6. Grill kebabs 3-4 minutes per side, 6-8 minutes total.
  7. Meat thermometer should read 130°-140° for medium rare.
  8. Remove from grill tent with foil and keep warm until serving.
  9. In a large skillet heat remaining 2 Tablespoons of olive oil to medium high.
  10. Add diced onion, bell peppers and garlic. Saute until soft, about 3-4 minutes.
  11. Add remaining 1 teaspoon of Peruvian Seasoning, stir to combine.
  12. Add rice and cook until heated through.
  13. Stir in parsley just before serving.