Peruvian Inspired Steak and Potato Kabobs

After a long day of carrying around camera gear, we crowded into a bustling restaurant off the square in Cusco and I dug into my first lomo saltado.

The flavors I tasted while traveling through Peru are what inspired these steak and potato kabobs, a perfect meal for camping with global flavors!


– Mayo – Cilantro – Queso Fresco – Serrano – Garlic – Scallions – Lime juice – Salt – Olive oil – Soy Sauce – Aji Amarillo Sauce – Huacatay paste


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

Pulse until smooth. Season with salt to taste. Cover and store in an airtight container in the refrigerator until ready to serve.

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

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.

Swipe Up For The Full Recipe!