Peruvian Beef Kebabs with Grilled Corn

Peruvian Beef Kebabs with Grilled Corn

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From: EatingWell Magazine, July/August 2015

In this healthy kebab recipe, ancho chile powder, made from dried poblano chiles, is used for a slightly spicier and smokier flavor than regular chili powder. Serve alongside fresh tomato wedges for an easy weeknight dinner or arrange on a platter at your next cookout.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 cloves garlic, minced
  • 4 tablespoons corn oil, divided
  • 3 tablespoons distilled white vinegar
  • 1 tablespoon ancho chile powder or regular chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1¼ teaspoons salt, divided
  • 1 pound beef tenderloin, strip steak or top sirloin, cut into 1½- to 2-inch pieces
  • 6 baby or new potatoes
  • ½ large white onion, cut into 2-inch pieces
  • 4 medium ears corn, husked

Preparation

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  1. Combine garlic, 3 tablespoons oil, vinegar, chile powder, cumin, oregano and 1 teaspoon salt in a shallow dish. Add beef; stir until well coated. Let stand at room temperature, stirring frequently, for at least 15 minutes or marinate in the refrigerator for up to 4 hours.
  2. Preheat grill to medium-high. (No grill? Preheat broiler to high and follow the broiler variation for Step 4.)
  3. Microwave potatoes on High until almost tender, 1 to 2 minutes. When cool enough to handle, cut into ½-inch slices. Toss the potatoes, onion, 1½ teaspoons oil and ⅛ teaspoon salt in a bowl. Thread the beef, potatoes and onion alternately onto four 12-inch skewers. Coat corn with the remaining 1½ teaspoons oil and sprinkle with the remaining ⅛ teaspoon salt.
  4. Grill the skewers and corn, turning once or twice, until the vegetables are tender and charred in spots, 6 to 8 minutes total. Serve the beef skewers with the corn. (Broiler variation: Place skewers and corn on an oiled broiler pan or a wire rack set on a large baking sheet. Broil until starting to brown, 3 to 6 minutes per side.)
  • Make Ahead Tip: Marinate beef in the refrigerator (Step 1) for up to 4 hours.
  • Equipment: Four 12-inch skewers
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 skewer & 1 ear of corn
  • Per serving: 341 calories; 15 g fat(4 g sat); 4 g fiber; 30 g carbohydrates; 27 g protein; 56 mcg folate; 68 mg cholesterol; 8 g sugars; 0 g added sugars; 500 IU vitamin A; 12 mg vitamin C; 31 mg calcium; 4 mg iron; 527 mg sodium; 742 mg potassium
  • Nutrition Bonus: Iron (22% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, ½ vegetable, 3 lean meat, 1½ fat

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