I absolutely love kebabs and I have been looking for different recipes to cook. This Peruvian Beef Kebab recipe (Anticuchos) is from Steven Raichlen’s Barbecue Bible book. This is a fantastic recipe and one which I will definitely do again.
The recipes calls for using either sirloin or tenderloin. I used sirloin this time around and cut it into strips and doubled it over when placing on the skewers. Instead of using a green pepper, I used an orange pepper (my mistake when shopping) but it still tasted great.
There is quite a bit of chilli and spice in this recipe, but it is a really pleasant heat. You can taste it but you can still get the underlying flavour of the beef. Really impressed!
To cook I used the Russian Skewers, and cooked directly over Oxford Charcoal for around 12 minutes, turning the skewers every 3 minutes. I think next time I would reduce this to around 9-10 minutes, so the meat is a little less well done.
Peruvian Beef Kebabs
- Prep Time30 min
- Cook Time12 min
- Total Time42 min
Ingredients for the Kebabs and Marinade
- 1kg Sirloin Steak
- 1 Red Pepper
- 1 Orange Pepper (should be Green)
- 2 Garlic Cloves (crushed)
- 2 Tbsp Chilli Paste
- 1/2 Tsp Tumeric
- 1 Tsp Cumin
- 1 Tsp Sea Salt
- 1 Tsp Black Pepper
- 5 Tbsp Olive Oil
- 4 Tbsp Red Wine Vinegar
For the Glaze
- 3 Tbsp Rapeseed Oil
- 1 Tbsp Chilli Paste
- 1 Tsp Salt
- 3 Tbsp finely chopped Parsley
In a bowl, mix the garlic, chile paste, turmeric, cumin, salt, and pepper together. Slice the beef and mix in with the spices. Place in the fridge for 30 minutes.
After 30 minutes, remove the beef from the fridge and add the olive oil and red wine vinegar. Mix all the ingredients together, cover and place back in the fridge for a minimum of 1 1/2 hours.
Whilst your meat is marinating you can make the glaze. Add the oil to a pan and add the chilli paste, salt and pepper. Warm through for about 5 minutes and then add the chopped parsley and cook for a further 1 minute. Take off the heat and place to one side.
About 60 minutes before you want to start cooking remove the meat from the fridge, so it has a chance to come up to room temperature. Chop your peppers into squares and the thread both the beef and the peppers onto the skewers. Take the glaze and brush onto both sides of the meat.
Once your coals are ready to cook over place your kebabs on the grill. Turn regularly so they don’t burn and after about 5-6 minutes apply another coating of the glaze.
After 10-12 minutes your kebabs will be ready. Remove from the BBQ and let them sit for a few minutes before serving them with some lettuce and on a flatbread.