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Home > Learn & Discover > Recipes & pairings > Peruvian beef kebabs with chilli and peanut sauce
Peruvian beef kebabs with chilli and peanut sauce

Peruvian beef kebabs with chilli and peanut sauce

This chilli sauce makes a great dip too.

  • Serves 4
  • Less than 1 hour
  • Paired with Cabernet Sauvignon

KEBABS

  • 500g tenderised steak, cut into 2cm strips
  • 1 tsp (5ml) ground cumin
  • 2 cloves garlic, crushed
  • Olive oil
  • 2 Tbsp (30ml) red wine vinegar
  • Soaked bamboo skewers

SAUCE

  • 2 Roma tomatoes
  • 1 small red onion, peeled
  • 3 red jalapeño chillies
  • Handful coriander, chopped
  • Juice (30ml) of 1 lime
  • ½ cup (125ml) toasted peanuts, chopped
  • Olive oil
  • Salt and milled pepper

FOR SERVING

  • Salad leaves
  • Crusty bread

METHOD

  • Mix steak, cumin, garlic, oil and vinegar in a bowl and set aside to marinate for 30 minutes.
  • Heat a griddle pan over high heat and chargrill tomatoes, onion and chillies until well charred.
  • Remove tomato skins and chop flesh roughly, then pulse in a food processor with the rest of the sauce ingredients until saucy but not puréed.
  • Thread meat strips, concertina style, onto skewers. Season.
  • Chargrill kebabs briefly, making sure not to overcook. Rest.
  • Serve with sauce, salad leaves and bread.
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