Peruvian Style Beef Kebabs With Grilled Onion And Zucchini Recipes

PERUVIAN-STYLE BEEF KEBABS WITH GRILLED ONION AND ZUCCHINI

Steps:

• Soak skewers in water while marinating beef.
• Cut beef into 24 (1-inch) cubes. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 1 hour.
• Prepare grill for cooking.
• After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. Grill onion on a well-oiled rack set 5 to 6 inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, 3 to 4 minutes on each side. Transfer to a platter and keep warm.
• Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side. Transfer to platter and season with salt.
• Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare.
• Serve kebabs with onion and zucchini.

GRILLED BEEF BROCHETTES (ANTICUCHOS DE LOMO)

Steps:

• Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
• Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
• Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
• What to drink:
• Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

GRILLED BEEF KABOBS

Steps:

• In a small bowl, whisk the first five ingredients. Place half of marinade in a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in bag. Wrap bacon around beef cubes. On four metal or soaked wooden skewers, alternately thread beef and vegetables., Grill, covered, over medium heat 10-15 minutes or until beef reaches desired doneness and vegetables are tender, turning occasionally and basting frequently with reserved marinade.

GRILLED SQUASH AND ZUCCHINI KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread vegetables alternately onto 8 skewers.
• Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
• Serve with any remaining sauce.

PERUVIAN BEEF KABOBS WITH PEPPER SAUCE

Steps:

• To make beef, combine all beef ingredients in a bowl.
• Toss well.
• Cover and chill to marinate for 3 hrs.
• Combine rub ingredients.
• Prepare grill.
• Place beef on metal skewers.
• Rub the rub all over the meat.
• Grill for 6 min.
• turning over one time.
• Alternately, you could broil the meat in the oven.
• Just make sure it is done enough for your tastes.
• To make pepper sauce, broil the pepper halves until they begin to blacken.
• This should take about 15 minutes.
• Place them in a ziplock bag (a sturdy one that won't melt) and seal it.
• This will let the skins come loose.
• Peel the skins off and chop up the pepper.
• Put the pepper chunks and remaining sauce ingredients in a blender and grind up until smooth.

PERUVIAN BEEF KEBABS (ANTICUCHOS)

Steps:

• Heat a dry cast-iron skillet over medium heat.
• Place garlic in skillet and brown lightly on all sides, 6-8 minutes.
• Remove and let cool.
• Add cumin seeds to skillet and toast until fragrant and lightly browned, 2-4 minutes. (If using ground cumin, toast 1-2 minutes.).
• Remove and let cool.
• If using cumin seeds, grind to a fine powder in a mill or using a mortar and pestle.
• Place garlic, cumin and aji panca paste (or paprika or chipotles) in a food processor and puree to a fine paste.
• Gradually add vinegar and enough annatto oil to make a thick paste.
• Season with salt and pepper.
• Weave meat onto bamboo skewers, 3 pieces per skewer.
• Arrange in a nonreactive baking dish and spread seasoning paste over meat, thickly coating both sides.
• Cover and refrigerate for 6-12 hours, turning occasionally.
• Preheat grill to high.
• Brush and oil grill grate.
• Drain kebabs and discard marinade.
• Grill until golden brown and cooked through, 3-4 minutes per side (medium-well to well-done is preferred), basting with oil after first 3 minutes.
• Serve hot.
• NOTE #1--To make annatto oil, heat 1/2 cup vegetable oil in a saucepan over moderate heat. Stir in 1/4 cup annatto (achiote) seeds. Stir for 30 seconds. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat, cool, and strain. This will keep several months if tightly covered and refrigerated, but it will lose flavor as it ages. You may also use purchased annatto oil, or substitute olive oil.
• NOTE #2--the coward's way out. If you absolutely cannot find beef heart, or you cringe at the thought of eating it, beef rib eye or sirloin may be substituted. It should be prepared the same way, but marinated for only 2-4 hours.