peruvian

Anticucho Beef Skewers with Corn and Potato

Name: Anticucho Beef Skewers with Corn and Potato
Yield: 1 serving
Cuisine: peruvian
Ingredients: 170 g sirloin steak, cut into cubes; 20 g aji panca paste; 10 g garlic, minced; 15 g red wine vinegar; 2 g ground cumin; 12 g olive oil; 180 g yellow potato, cubed; 150 g corn kernels; 3 g salt; 1 g black pepper

This grilled dish pairs yellow potato, cubed with corn kernels, sirloin steak, cut into cubes and aji panca paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

69 g Carbohydrates

26 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g sirloin steak, cut into cubes 238 kcal
20g aji panca paste 36 kcal
10g garlic, minced 15 kcal
15g red wine vinegar 12 kcal
2g ground cumin 8 kcal
12g olive oil 106 kcal
180g yellow potato, cubed 139 kcal
150g corn kernels 129 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

Soak wooden skewers if using. Cut beef into 1-inch cubes.
aji panca pastegarlicred wine vinegarground cuminolive oilsaltblack pepper
Mix aji panca paste, garlic, vinegar, cumin, salt, pepper, and half the oil into a marinade. Toss with beef and rest 15 minutes.
yellow potato
Boil the potato until tender, 12 to 15 minutes; drain and keep warm.
olive oil
Thread beef onto skewers. Heat a grill pan or skillet over high; brush with remaining oil and sear skewers 2 to 3 minutes per side until charred and cooked to your liking.
yellow potatocorn kernels
Serve skewers with the boiled potato and cooked corn on the side; spoon any pan juices over the beef.