A Little Taste of Peru

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Make A Little Taste of Peru

Transport yourself to beautiful, bustling Peru with these delicious Kebabs. You can create this dish with tender pieces of beef, chicken and pork, but if you want to stay true to the Peruvian tradition, use beef heart. In this recipe we will be using beef tenderloin.  The accompanying sauce is full of flavor, but get ready for the heat! 

Anticuchos~Peruvian Beef Kababs

Serves 6

Total time:  1 hour 15 minutes, plus at least 4 hours marinating time

Ingredients

Marinated Beef

2 lb of beef tenderloin, cubed

3 red chillies, long, finely chopped

1 bulb of garlic, crushed

2-3 tbsp smoked paprika 

3 tbsp of ground cumin

1/2 cup of olive oil

salt

black pepper

1 1/4 cups of red wine vinegar

flat-leaf parsley, chopped, to serve

Roasted Yellow Pepper Sauce

3 yellow peppers

3 scotch bonnet chillies, yellow*

5 spring onions

1 bulb of garlic

1 lemon, cut into quarters

ground cumin, 1-2 tsp

2 tsp smoked paprika 

salt

black pepper

olive oil

Beef Tenderloin (Anticuchos)

To make the anticuchos, simply stir together the marinade ingredients and coat the tenderloin cubes cubes. Let them marinate in the refrigerator, covered, for at least 4 hours or overnight.

Preheat the oven to 350°F

Yellow Pepper Sauce

Cut the peppers and chillies in half and place in a roasting tin with the onions, lemon wedges and whole head of garlic. Drizzle generously with oil and season with salt and pepper and roast in the oven for about 30-40 minutes, or until the peppers are soft and golden.

Let them cool for a few minutes until you can handle them. Peel off the pepper skins and put them in a food processor, along with the scotch bonnets (minus the seeds), the squeezed out roasted garlic and the lemon flesh (minus the seeds)

*Be very careful when removing the seeds from the Scotch Bonnet peppers.  Wear gloves and do not touch your eyes or any other part of your body.  While still gloved, wash the utensils used to prepare the Scotch Bonnets and then wash your gloved hands thoroughly. After removing the gloves, wash your bare hands.

Dry fry the spices for a minute or two and add them to the food processor. Season and process to purée. You can add a splash of oil to loosen up the mixture if needed. Taste for seasoning, adjust as necessary and set aside until time to serve.

Back to the Kebabs (Anticuchos)

Once ready to cook the kebabs, heat a griddle or grill until smoking hot, or you can place them under a very hot broiler. Dry off the majority of the marinade, keeping some for basting, and thread the meat on to kebab skewers.

Cook for a couple of minutes on each side, basting with the reserved marinade.

Plating/Presentation

Serve plated with a scattering of chopped flat leaf parsley and  the roasted yellow pepper sauce.  A crisp chilled salad with a cooling dressing like Green Goddess, Ranch or Blue Cheese would be delicious served along side.

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