Beef Anticuchos Skewers Recipe
marinated in red wine, red wine vinegar, dried coriander, red pepper flakes, garlic & oregano, served with a duo of farm salsas (sweet aji criollo peppers and pineapple salad & tomatillo-jalapeño salsa) and grilled cabbage and late-summer corn and Michigan black beans
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Ingredients
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Beef Anticuchos
Method
Preparation and Cooking
- 1
Marinate the Beef
In a bowl, combine red wine, red wine vinegar, dried coriander, red pepper flakes, minced garlic, dried oregano, salt, and black pepper. Add the beef cubes and stir to coat. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Skewers
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Preheat the grill to medium-high heat.
- 3
Skewer and Grill
Thread the marinated beef cubes onto the skewers. Grill the skewers for about 8-10 minutes, turning occasionally until the beef is cooked to your desired doneness.
- 4
Prepare the Salsas
While the beef is grilling, prepare the sweet aji criollo peppers and pineapple salad as well as the tomatillo-jalapeño salsa according to your favorite recipes or store-bought options.
- 5
- 6
Serve
Serve the beef anticuchos skewers with the duo of farm salsas, grilled cabbage, corn, and a side of Michigan black beans.