Peruvian Inspired Steak and Potato Kabobs

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


Cilantro Sauce: > Mayo Marinade: > Aji Amarillo Sauce For the Kabobs > Sirloin steak

Make the Cilantro Sauce (aka aji verde) In a food processor, combine the mayo, cilantro, queso fresco, jalapeno, garlic cloves, scallions, and lime juice.

Prep and Marinate the Beef Remove any excess fat from the steak and cut into 1” cubes. Place in a large resealable bag.

Per-cook the Potatoes  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.

Assemble the kabobs Assemble the kabobs with the marinated beef cubes alternating with the cooked potatoes.

Grill the kabobs > Serve the kabobs on a platter with the grilled onions and tomatoes with the cilantro sauce for dipping.