Name: Peruvian Beef Kebabs Anticuchos
Yield: Serves 4
Cuisine: Peru
Ingredients: 3 tablespoons finely chopped fresh flat-leaf parsley; 1 to 3 teaspoons aji amarillo (chile powder or paste) or hot paprika; 1 medium-size green bell pepper, cored, seeded, and cut into ½-inch pieces; 2 to 4 teaspoons aji amarillo (chile powder or paste) or hot paprika; 1 medium-size red or yellow bell pepper, cored, seeded, and cut into ½-inch pieces; 1½ pounds boneless beef sirloin or tenderloin; ½ teaspoon freshly ground black pepper; 2 cloves garlic, minced; ½ teaspoon ground annatto seeds, or ½ teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; ½ cup extra-virgin olive oil; ⅓ cup red wine vinegar; 3 tablespoons vegetable oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Peru’s national snack, anticuchos are spicy kebabs of beef heart grilled to order by street vendors. Because beef hearts aren’t part of most North American diets, I’ve redesigned the dish for sirloin. The traditional recipe calls for aji amarillo and achiote. Aji amarillo is a fiery yellow chile powder made from a potent Peruvian chile. Achiote are the orange seeds of the Caribbean annatto plant. (Annatto seeds, available in Latin American markets, are very hard; grind