Peruvian Shish Kebabs Recipe

Prepare marinade

In a large bowl, whisk together 1 cup fresh lime juice, minced garlic, ají amarillo paste, ground cumin, dried oregano, smoked paprika, 3 tablespoons olive oil, 1½ tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Add the 1.5 lbs cubed beef to the bowl and toss thoroughly to coat all pieces in the marinade. Cover with plastic wrap or transfer to a resealable bag. Refrigerate at least 1 hour and up to 6 hours. (Avoid longer marinating times with lime juice to prevent the beef from becoming overly firm.)

Remove the beef from the refrigerator 20–30 minutes before grilling to come toward room temperature. Reserve marinade bowl for a quick rinse if needed.

If using potatoes, parboil them in salted water 10–12 minutes until just tender. Drain and cool slightly; halve larger ones so pieces are similar in size to the beef cubes.

Cut the red onion and bell peppers into 1–1.25 inch pieces so they match the beef size. Pat all vegetables dry with paper towels so they sear rather than steam.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Thread the marinated beef, red onion, bell peppers and potatoes onto skewers in an alternating pattern leaving a little space between pieces so heat circulates. Aim for 4–5 beef cubes per skewer depending on length.

Brush assembled skewers lightly with 2 tablespoons olive oil and season the vegetables with a pinch of coarse salt. Preheat a grill or grill pan to medium-high heat (about 425°F / 220°C).

Place skewers on the hot grill. Cook 8–12 minutes total, turning every 2–3 minutes to brown evenly and develop char, until beef reaches desired doneness (about 125–130°F for medium-rare, 135°F for medium). If peppers or onions char too quickly, move skewers to a cooler part of the grill.

Remove skewers from grill and rest 5 minutes. Finish with a light sprinkle of coarse salt and chopped cilantro or parsley if using.

Combine the jalapeño (or ají amarillo), packed cilantro leaves, ½ cup mayonnaise, ¼ cup plain yogurt (or sour cream), 2 tablespoons fresh lime juice, 1 chopped garlic clove, 2 tablespoons olive oil and ¾ teaspoon salt in a blender or food processor.

Blend until smooth, scraping down sides as needed. If the sauce is too thick, add water 1 tablespoon at a time (up to 2 tablespoons) until it reaches a creamy, pourable consistency. Taste and adjust salt or lime as desired.

Transfer the aji verde to a bowl and refrigerate until ready to serve. The sauce can be made up to 24 hours ahead to let flavors meld.