Peruvian Beef Kabobs
Servings
2Serving size
4 ounces beef with mushroomsThis recipe can easily be multiplied and makes great leftovers. Note that cooking time does not include marinating time. Serve with Peruvian Green Sauce.
Serve with Couscous or Roasted Potatoes or Savory Quinoa
AND
Serve with Chili Lime Carrots or Green Beans in Harissa Vinaigrette or Harissa Carrots or Harissa Cauliflower or Peruvian Green Sauce
Ingredients
| 2 clove Garlic, raw (finely minced) |
| 3 tsp.. Ground cumin |
| 1 Tbsp. Paprika (smoked paprika is best) |
| 1/2 tsp., ground Black pepper |
| 1/2 tsp., leaves Dried oregano |
| 2 tsp. Olive oil |
| 4 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2 Tbsp. Water |
| 8 ounce Beef flank steak (or hanger steak)(cut into 3/4 inch cubes) |
| 12 large Mushrooms, white, raw (sliced in half) |
Instructions
Add the cumin, paprika, pepper, oregano, olive oil, soy sauce, and water to the bowl.
Blend well.
Coat the beef and mushrooms well on all sides with the marinade, then place the beef and mushrooms on wooden skewers. Alternate the beef and mushrooms. This should make about 6 total kabobs (3 kabobs per serving).
Place the assembled kabobs on a large plate or Pyrex dish and cover with plastic wrap. Refrigerate for at least 2 hours before cooking.
When ready to cook, heat a griddle to medium hot.
Spray the griddle lightly with the olive oil and place the kabobs on the griddle.
Cook on each side for about 6 to 8 minutes.
Serve.
Serve this recipe with one of these starch side dishes.
Couscous
Place water and salt in a medium sized pan over high heat and bring to a boil. Remove from the heat and add couscous, stirring once. Cover and let stand for five minutes. As the couscous is cooking, place the oil in a small non-stick sauté pan over medium heat.…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
Savory Quinoa
Place the olive oil in a medium sauce pan over medium high heat. Add the shallot and garlic. Cook, stirring frequently, for about 3 minutes. Add the celery and cook for another 2 minutes. Add the quinoa, salt and pepper. Cook, stirring continuously, for about 1 minute. Add the chicken…
AND
Serve this recipe with one of these vegetable side dishes.
Chili Lime Carrots
Place a large skillet in the oven and preheat to 325°F. When the pan is hot, add the olive oil. Swirl and add the carrots. Roast for about 10 minutes. Toss occasionally. Add the lime juice, maple syrup, chili powder, salt, and pepper. Toss well and return the pan to…
Green Beans in Harissa Vinaigrette
Combine the vinegar, olive oil, 2 tablespoons water, harissa, honey, and salt in a mixing bowl. Place in the refrigerator to chill. Whisk occasionally. Place the water in a medium stock pot and set a steamer basket inside the pot. Place the pot on the range over high heat. When…
Harissa Carrots
Preheat oven to 325°F. Place the olive oil in a skillet over high heat. Add the carrots and cook for about two minutes. Toss frequently. Add the vegetable stock, harissa, cumin, paprika, nutmeg, salt and honey. Toss well. Cover and place the pan in the oven. Roast for 15 minutes.…
Harissa Cauliflower
Place a large skillet in the oven and preheat to 325°F. Place the water in a large sauce pan fitted with a steamer over high heat. When the water is boiling add the cauliflower. Steam for 8 minutes. Place the olive oil in the hot skillet and add the steamed…
Peruvian Green Sauce
Place the peppers, cilantro, garlic, mayonnaise, sour cream, olive oil, lime juice, lime zest, salt, and pepper to taste in a blender or mini-chopper and puree until smooth. Place in the refrigerator to chill before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Not long ago I posted a recipe for Peruvian Chicken to the website after having the dish in a restaurant. Truthfully, it is one of my favorite recipes of recent years. I had a similar dish in Chile a few years back and completely forgot about it until recently.