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  2. Peruvian Steak Kabobs

Peruvian Steak Kabobs

Marinated beef and fresh vegetables served with a tangy chili-lime sauce. Prepare on a griddle, grill or over charcoal.

  • 1 hr
    35 min
  • 8
    SERVINGS
  • 320
    Cal
  • 26 g
    Protein

Ingredients:

  • 2 pounds beef Inside Skirt Steak (pounded 1/8 to 1/4-inch thick)
  • 1 zucchini, thinly sliced lengthwise (1/8 to 1/4-inch thick)
  • 1 yellow squash, thinly sliced lengthwise (1/8 to 1/4 inch thick)
Sauce and Marinade:
  • 4 limes, juiced
  • 1 cup canola oil
  • 1/2 cup red wine vinegar
  • 1 small Spanish onion, peeled and quartered
  • 1 tablespoon garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1-1/2 teaspoons ground black pepper
  • 1-1/2 teaspoons dried oregano leaves
  • 1/2 teaspoon ground chiles de arbol
  • 1 tablespoon Cowboy Steak & Roast Rub

Cooking:

  1. In a food processor or blender container, combine lime juice, oil, vinegar, onion, garlic, paprika, salt, pepper, oregano and ground chiles de arbol. Blend together until smooth; set aside. 

  2. Add half of marinade in a food-safe plastic bag. Add beef, zucchini and squash. Close bag securely and marinate in refrigerator 30 minutes to 1 hour.

  3. Alternately thread beef and vegetables onto metal skewers. Sprinkle with steak and rub seasoning.

    Cook's Tip: If using wooden skewers, soak in water 10 minutes to prevent burning on the grill.

  4. Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Remove from grill.

  5. Serve kabobs drizzled with remaining reserved sauce.

323 CALORIES

0 % *

5g SAT FAT

0 % DV **

25.5g PROTEIN

0 % DV

2.7 mg IRON

0 % DV

6.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 kabob: 323 Calories; 202.5 Calories from fat; 22.5g Total Fat (5 g Saturated Fat; 0.6 g Trans Fat; 3.6 g Polyunsaturated Fat; 11.8 g Monounsaturated Fat;) 75 mg Cholesterol; 465 mg Sodium; 6 g Total Carbohydrate; 1.4 g Dietary Fiber; 3 g Total Sugars; 25.5 g Protein; 0 g Added Sugars; 31.2 mg Calcium; 2.7 mg Iron; 502 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 10.2 mg NE Niacin; 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 175 mg Phosphorus; 6.9 mg Zinc; 27.7 mcg Selenium; 57.8 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Phosphorus, and Choline.

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