This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"I was in a supermarket and I saw Paul Newman's face on salad dressing and spaghetti sauce.... I thought he was missing." -Bob Saget
Not long ago I posted a recipe for Peruvian Chicken to the website after having the dish in a restaurant. Truthfully, it is one of my favorite recipes of recent years. I had a similar dish in Chile a few years back and completely forgot about it until recently.
This kabob version was inspired by a meal at a local Peruvian restaurant. It is a typical and traditional rub and is fantastic. Full of flavor and complements this beef well, but would also work great for chicken or shrimp kabobs.
Servings: 2 | Serving size: 4 ounces beef with mushrooms
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes great leftovers. Note that cooking time does not include marinating time.
|2 cloves||garlic (finely minced)|
|1 Tbsp.||ground cumin|
|1 Tbsp.||smoked paprika|
|1/2 tsp.||fresh ground black pepper|
|1/2 tsp.||dried oregano|
|2 tsp.||olive oil|
|4 tsp.||reduced sodium soy sauce or gluten-free tamari sauce|
|8 ounces||flank or hanger steak cut into 3/4 inch cubes|
|12 large||mushrooms (sliced in half)|
|spray olive oil|
Mince the garlic and place in a small mixing bowl.
Add the cumin, paprika, pepper, oregano, olive oil, soy sauce, and water to the bowl.
Coat the beef and mushrooms well on all sides with the marinade, then place the beef and mushrooms on wooden skewers. Alternate the beef and mushrooms. This should make about 6 total kabobs (3 kabobs per serving).
Place the assembled kabobs on a large plate or Pyrex dish and cover with plastic wrap. Refrigerate for at least 2 hours before cooking.
When ready to cook, heat a griddle to medium hot.
Spray the griddle lightly with the olive oil and place the kabobs on the griddle.
Cook on each side for about 6 to 8 minutes.
Serving size: 4 ounces beef with mushrooms
|Calories 187||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 8g||6%|
|Dietary Fiber 3g||11%|
|Vitamin A 12%||Vitamin C 4%|
|Calcium 7%||Iron 28%|
|Vitamin K 5 mcg||Potassium 841 mg|
|Magnesium 56 mg|