Peruvian meat skewers

Ingredients for 5 servings:

• 1 kg beef fillet(s)
• 2 bell peppers (Rocotos, Peruvian bell peppers, alternatively red bell peppers)
• 8 garlic cloves
• 1 bell pepper(s) (Rocoto)
• 1 tsp pepper
• 1 tsp cumin
• 1 cup red wine
• 1 cup lemon juice
• 3 tbsp oil
• 1 tbsp chili powder (Aji Amarillo, alternatively 1 tbsp each chili and paprika powder)
• 1 tsp turmeric
• 2 tsp salt
• 1 tsp pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

Lomo Anticuchos

Cut the meat and peppers into approximately 3 cm pieces. For the marinade, process all ingredients in a blender or with an immersion blender until a paste forms, then spread it over the meat. After about 30 minutes, heat the oil and the remaining ingredients and simmer briefly. Allow the red glaze to cool briefly. Meanwhile, thread the marinated pieces of meat and peppers onto the skewers, alternating them, and then immediately coat them with half of the glaze. Grill the skewers (to your desired degree of doneness) and, after turning, coat them again with the remaining glaze. This recipe can also be varied with turkey fillet or fish (halibut or swordfish – but in this case, use white wine vinegar). Suitable side dishes include grilled potatoes and corn on the cob.