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beef and potato kabobs on platter with grilled onions and tomatoes with hand grabbing skewer

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!
Course Main Course
Cuisine American, Camping, Fusion, Peruvian
Prep Time 2 hours 20 minutes
Cook Time 45 minutes
Servings 10
Calories 276kcal


  • Grilling Skewers


Cilantro Sauce:

  • ½ cup Mayo
  • 1 bunch fresh Cilantro
  • ¼ cup Queso Fresco
  • 1 Serrano or jalapeno seeded, stemmed and minced
  • 2 Garlic cloves
  • 4 Scallions
  • Lime juice from one lime
  • Salt


  • 1 tablespoon olive oil
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Aji Amarillo Sauce
  • 1 teaspoon huacatay paste
  • Lime juice

For the Kabobs

  • 2 lbs top sirloin steak
  • 3 evenly sized Idaho Potatos washed, peeled and sliced into wedges
  • 1 Red Onion sliced into disks
  • ½ lbs Tomatoes


Make the Cilantro Sauce (aka aji verde)

  • 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.

Prep and Marinate the Beef

  • 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.
    showing steak cut into cubes and marinating in resealable bag

Per-cook the Potatoes

  • When ready to grill, preheat your campfire or grill for indirect heat.
  • 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.
    potatoes in foil pan to show how to cook on grill or over campfire
  • Season with salt and set side until you make the kabobs.

Assemble the kabobs

  • Assemble the kabobs with the marinated beef cubes alternating with the cooked potatoes.
    steak and potato kabobs assembled ready for grill

Grill the kabobs

  • Place on the hot side of the grill, and rotate, making sure to cook the beef evenly to desired doneness or 135 for medium-rare.
  • Remove from the grill and set aside to rest.
  • Meanwhile, grill the onions and tomatoes.
  • Serve the kabobs on a platter with the grilled onions and tomatoes with the cilantro sauce for dipping.


I find my aji amarillo sauce and huacatay at international markets or Latin markets. Occasionally you can spot aji in the Latin aisle at generic markets, check for the Goya label. They come in small glass jars. Or you can order the aji amarillo paste and huacatay off of Amazon.
This recipe was designed for camping but would work on any grill - gas or charcoal. 
If you cant find top sirloin, any lean cut will work for this recipe. I avoid fatty cuts, like ribeye for kabobs because when cubbed, even and equal size pieces of meat will cook better. Try NY strip, Denver, or any even lean cut. 
Slicing the potatoes into equal wedges portions will help them cook evenly. 


Serving: 2g | Calories: 276kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 252mg | Potassium: 697mg | Fiber: 2g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg