Peruvian Inspired Steak and Potato Kabobs

This campfire kabob recipe was heavily inspired by the flavors from lomo saltado, a Peruvian stir-fry dish.

With a quick marinade and easy grill, it's a fun way to serve 'steak and potatoes' while camping – or over any grill!


- Mayo - Cilantro - Queso Fresco - Serrano or jalapeno - Garlic - Scallions - Lime juice - Salt - Olive oil - Soy Sauce - Aji Amarillo Sauce - Huacatay paste - Sirloin steak - Idaho Potatos


In a food processor, combine the mayo, cilantro, queso fresco, jalapeno, garlic cloves, scallions, and lime juice.

Whisk the olive oil, soy sauce, aji sauce, huacatay paste and lime juice together in a bowl.

Pour over the steak cubes.

Marinate for 2 to 6 hours.

Par-cook the fries by grill at high heat, around 450, in foil tray or cast iron pan until golden brown with a tiny bit of oil to prevent soggy potatoes, stirring as needed to crisp evenly, about 25 minutes.

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