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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.

 

"I was in a supermarket and I saw Paul Newman's face on salad dressing and spaghetti sauce.... I thought he was missing." -Bob Saget

The refrigerator light goes on...

Not long ago I posted a recipe for Peruvian Chicken to the website after having the dish in a restaurant. Truthfully, it is one of my favorite recipes of recent years. I had a similar dish in Chile a few years back and completely forgot about it until recently.

This kabob version was inspired by a meal at a local Peruvian restaurant. It is a typical and traditional rub and is fantastic. Full of flavor and complements this beef well, but would also work great for chicken or shrimp kabobs.

 

Peruvian Beef Kabobs



Servings = 2 | Serving size = 4 ounces beef with mushrooms

Cooking Time = 30 Minutes

This recipe can easily be multiplied and makes great leftovers. Note that cooking time does not include marinating time.

Serve with Peruvian Green Sauce, Chili Lime Carrots, and Roasted Potatoes OR Savory Quinoa.

2 cloves garlic (finely minced)
1 Tbsp. ground cumin
1 Tbsp. smoked paprika
1/2 tsp. fresh ground black pepper
1/2 tsp. dried oregano
2 tsp. olive oil
4 tsp. reduced sodium soy sauce or gluten-free tamari sauce
2 Tbsp. water
8 ounces flank or hanger steak cut into 3/4 inch cubes
12 large mushrooms (sliced in half)
spray olive oil

Beef Kabobs with Peruvian Green Sauce

Mince the garlic and place in a small mixing bowl.

Add the cumin, paprika, pepper, oregano, olive oil, soy sauce, and water to the bowl.

Blend well.

Coat the beef and mushrooms well on all sides with the marinade, then place the beef and mushrooms on wooden skewers. Alternate the beef and mushrooms. This should make about 6 total kabobs (3 kabobs per serving).

Place the assembled kabobs on a large plate or Pyrex dish and cover with plastic wrap. Refrigerate for at least 2 hours before cooking.

When ready to cook, heat a griddle to medium hot.

Spray the griddle lightly with the olive oil and place the kabobs on the griddle.

Cook on each side for about 6 to 8 minutes.

Serve.

Nutrition Facts

Serving size = 4 ounces beef with mushrooms

Servings = 2

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Amount Per Serving

Calories 187 Calories from Fat 45
  % Daily Value
Total Fat 5g
    Saturated Fat 2g 7%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 59mg 20%
Sodium 493mg 21%
Total Carbohydrates 8g 6%
    Dietary Fiber 3g 11%
    Sugars 3g
Protein 28g  
Vitamin A 12% Vitamin C 4%
Calcium 7% Iron 28%
Vitamin K 5 mcg Potassium 841 mg
Magnesium 56 mg