Peruvian Steak Kabobs
Marinated beef and fresh vegetables served with a tangy chili-lime sauce. Prepare on a griddle, grill or over charcoal.
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Cook Time: 1 hrs 35 mins
Servings: 8
Ingredients: 14
Ingredients
Sauce and Marinade:
Preparation
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Step 1
In a food processor or blender container, combine lime juice, oil, vinegar, onion, garlic, paprika, salt, pepper, oregano and ground chiles de arbol. Blend together until smooth; set aside.
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Step 2
Add half of marinade in a food-safe plastic bag. Add beef, zucchini and squash. Close bag securely and marinate in refrigerator 30 minutes to 1 hour.
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Step 3
Alternately thread beef and vegetables onto metal skewers. Sprinkle with steak and rub seasoning.
Cooking Tip: If using wooden skewers, soak in water 10 minutes to prevent burning on the grill.
-
Step 4
Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Remove from grill.
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Step 5
Serve kabobs drizzled with remaining reserved sauce.
Nutrition Information
323 Calories
5g SAT FAT
26g PROTEIN
2.7 mg IRON
6.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 kabob: 323 Calories; 202.5 Calories from fat; 22.5g Total Fat (5 g Saturated Fat; 0.6 g Trans Fat; 3.6 g Polyunsaturated Fat; 11.8 g Monounsaturated Fat;) 75 mg Cholesterol; 465 mg Sodium; 6 g Total Carbohydrate; 1.4 g Dietary Fiber; 3 g Total Sugars; 25.5 g Protein; 0 g Added Sugars; 31.2 mg Calcium; 2.7 mg Iron; 502 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 10.2 mg NE Niacin; 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 175 mg Phosphorus; 6.9 mg Zinc; 27.7 mcg Selenium; 57.8 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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