Peruvian Kebabs

Discussion in 'Beef' started by disco, Jan 12, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I don't get to a Costco often but we went on a road team to watch the local hockey team at a road game (they got beaten badly, sigh).

    When I got there, I decided I deserved a treat, took out another mortgage on the homestead and sold some blood to buy a whole tenderloin. I cut it up into steaks but you always have some raggedy meat at the head piece and the narrow end. I cut these up to do Peruvian Kebabs.

    Here is the tenderloin.

    Some steaks.

    My kebab meat, 250 grams, 1/2 pound. I cut this to 12 half inch cubes.

    On the morning of the cook, I mixed up the following:

    1 clove garlic, finely chopped

    5 ml (1 teaspoon) chili powder

    2 ml (1/4 teaspoon) salt

    2 ml (1/4 teaspoon) cumin

    5 ml (1 teaspoon) Sriracha

    I put the beef in the bowl and tossed it to coat with the paste.

    I also made up a brushing sauce for the kebabs so it would have time for the flavours to blend.

    25 ml (2 tablespoons) vegetable oil

    3 ml (1/2 teaspoon) chili powder

    3 ml (1/2 teaspoon) Sriracha

    5 ml (1 teaspoon) soy sauce

    15 ml (1 tablespoon) dried parsley flakes

    2 hours before I will start cooking, I added the following to the beef mixture:

    25 ml vegetable oil

    25 ml red wine vinegar

    Then I mixed this and let the meat marinade for 1 1/2 hours.

    I threaded the beef onto 2 bamboo skewers that had been soaked in water. I separated the cubes with a piece of pepper, onion or a mushroom.

    I preheated the pellet smoker to 450 F. I though about doing it lower but I like some char on my vegetables when I do kebabs.

    I brushed one side of the kebabs with the sauce and put that side down on the grill. I brushed the tops with more sauce.

    I wanted to cook these rare but was advised by She Who Must Be Obeyed that would be a mistake. It is a good thing she was there to correct me.

    So, I cooked them for about 7 minutes on one side. I brushed them again and turned them, brushing the other side.

    I cooked it for about another six minutes and took them off.

    The Verdict

    I like these. They are not the normal flavour profile of beef kebabs. The chili powder and cumin give them an earthy taste and the oil based sauce helps the vegetables get a nice char on the edges. It isn't the sweet sauce or heavy herb of most kebab recipes. The part I like best is just the hint of heat.

    Last edited: Jan 12, 2016
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look perfect to me. :drool

    Saved this one to try.
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    A beautiful meal disco.  Point! b
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Adam. They would be great on the mini.
    Thanks for the point, Brian.
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    They do lookgreat! I always want a to but a tenderloin as well. Great bang for your health buck but not for your regular buck haha. Another great post!
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! Nice kabobs Disco!

  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco they look great,brings back memories of summer grilling LOL


  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome kebabs!
  9. Nice looking Kebabs my friend, We love Kebabs  may have to give those a try   [​IMG]

  10. whistech

    whistech Smoking Fanatic SMF Premier Member

    Beautiful kebabs!
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks. I don't know about health effects but my wallet is lighter.
    Thanks, Case! I appreciate the point.
    Har! The missus does think I'm nuts grilling in the winter.
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Al!
    Thanks, Gary. I appreciate the point.
    I appreciate the point, OS.
  13. dls1

    dls1 Smoking Fanatic

    Great looking anticuchos, Disco.

    I have had those many times when in Peru, and make them myself at home in the States. In Peru, they're most commonly offered with beef heart though hard core traditionalists seek out the ones made with ox heart. For the timid and squeamish other cuts of beef such as tenderloin, sirloin, chuck, etc. are available. They're also a very democratic food as they're sold by most street vendors and fine dining establishments alike. They're local version of corn on the cob is a typical side dish.

    At home, I prepare a marinade for the meat based on the indigenous aji panka chile and serve with a salsa based on the aji amarillo chile.    

    Very nice job.
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Those look supurb sir!! Very nice, I would eat like,,,29 of them LOL 

  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thank you for the kind words. I would give a dollar or two to have access to those kind of ingredients. I love living in the Rockies but the grocery selection is limited.
    Har! Thanks, DS. I'm glad you stopped at 29. 30 would be overeating.
  16. b-one

    b-one Smoking Guru OTBS Member

    Looks great,got to love a good kebab!
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, B, it was tasty.
  18. one eyed jack

    one eyed jack Master of the Pit

    Great looking K-Bob's Disco and another finely crafted smoke thread.

  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Jack. I really appreciate the point.

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