Peruvian Beef Kabobs with Confetti Rice
Ingredients:
• 1 1/2 lbs beef sirloin or beef tenderloin, cut into cubes
• 2-3 Tablespoons Peruvian Paste**
• 1/2 onion cut into wedges and separated
• 2 medium sized bell peppers, cored, seeded and cut into 1/2 inch pieces
• 2 C. cooked rice (cooked ahead and stored in the fridge in a covered container)
• 2 Tablespoons olive oil
• 1/2 onion, diced
• 1/2 red or yellow bell pepper, diced
• 1/2 green bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon Peruvian Paste**
• 1/4 cup cilantro, roughly chopped
Directions:
1 Combine the beef cubes and 2-3 TBs of Peruvian Paste in a large zip bag, mix well.
2 Refrigerate for at least 2 hours and as long as overnight.
3 Assemble the kebabs by threading the pieces of beef alternating with pieces of bell
peppers and onions onto metal skewers. Let the meat come to room temperature.
4 Set the grill for direct grilling and preheat to high.
5 Arrange the skewers on a clean and oiled grill grate.
6 Grill kebabs 3-4 minutes per side, 6-8 minutes total.
7 Meat thermometer should read 130°-135 for medium rare.
8 Remove from grill tent with foil and keep warm until serving.
9 In a large skillet heat 2 Tablespoons of olive oil to medium high.
10 Add diced onion, bell peppers and garlic. Saute until soft, about 3-4 minutes.
11 Add remaining 1 teaspoon of Peruvian Paste, stir to combine.
12 Add rice and cook until heated through.
13 Stir in cilantro just before serving.
14 Optionally serve lime wedges to squeeze over top.
** Peruvian Paste is a tasty, tangy, spicy condiment sold in my Herbs and Spice Shop online.
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