Peruvian Beef Kabobs with Pepper Sauce
Bring the bold flavors of South America to your table with these irresistible Peruvian Beef Kabobs with Pepper Sauce. Featuring tender cubes of marinated beef sirloin or tenderloin, vibrant bell peppers, and red onions, these kabobs are grilled to perfection for a smoky char that enhances their savory, citrus-infused seasoning. The marinade, a zesty blend of lime juice, aji amarillo paste, garlic, and spices, delivers authentic Peruvian flair and a burst of umami. Paired with a creamy, tangy pepper sauce made from yogurt, fresh cilantro, and more of that signature aji amarillo, each bite is packed with flavor. Perfect for a summer barbecue or an adventurous weeknight dinner, these kabobs are as visually stunning as they are delicious. Serve them hot with the sauce for dipping and watch them disappear! Keywords: Peruvian beef kabobs, aji amarillo, grilled beef skewers, pepper sauce, South American recipes.
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Recipe Information
Ingredients
- 1 pound beef sirloin or tenderloin
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 large red onion
- 4 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 2 tablespoons aji amarillo paste
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 pieces skewers
- 2 tablespoons cream or plain Greek yogurt
Instructions
Cut the beef into 1-inch cubes and place them into a bowl.
In a small bowl, whisk together olive oil, garlic (minced), ground cumin, paprika, lime juice, soy sauce, aji amarillo paste, salt, and black pepper. Pour the mixture over the beef cubes, ensuring they are evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
Preheat your grill or grill pan to medium-high heat.
Slice the red bell pepper, yellow bell pepper, and red onion into 1-inch pieces.
Thread the marinated beef cubes, along with the peppers and onions, onto the skewers, alternating between meat and vegetables.
Grill the kabobs for 10-15 minutes, turning every 3-4 minutes, until the beef is cooked to your desired doneness and the vegetables are charred and tender.
While the kabobs cook, make the pepper sauce: In a blender, combine the remaining aji amarillo paste, olive oil, cream or yogurt, and fresh cilantro. Blend until smooth. Adjust seasoning with salt and a squeeze of lime juice to taste.
Serve the kabobs hot with the pepper sauce drizzled on top or on the side for dipping.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 6275 mg | 273% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 26.2 g | ||
| Protein | 209.6 g | 419% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 348 mg | 27% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4335 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
