Peruvian Beef Skewers (Anticuchos)

Ingredients:

For the Marinade:
• 2 cloves garlic, minced
• 1 cup Giant Eagle mayonnaise
• 1 Tbsp. French’s Dijon mustard
• 2 Tbsp. Nature’s Basket organic apple cider vinegar
• ¼ cup chili powder
• 1 tsp. ground cumin
• ½ tsp. dried oregano

• 1½ lb. Nature's Basket beef loin top sirloin petite steak
• 1 red onion, thinly sliced
• 3 Roma tomatoes, thinly sliced
• 1 bunch cilantro, leaves plucked from stems
• 1 lime, cut into wedges

Directions:

  Prep Time: 15 min. plus 1 hr. or more for marinating • Cook Time: 15 min.

Preheat your grill or barbecue. Soak 8-inch bamboo skewers in warm water for 1 hour or use metal skewers. Combine garlic with the mayonnaise, Dijon mustard, cider vinegar, chili powder, cumin, and oregano.

Slice the beef into long thin strips, 4-5-inches long and ¼-inch thick. Combine in a zip-top bag with ½ cup of the marinade. Let marinate, refrigerated, for at least 1 hour or up to 24 hours.

Thread the meat onto skewers; then discard the zip-top bag and the marinade inside it. Grill the meat over high heat to your desired doneness.*

While the beef is cooking, toss the red onion and tomato with the cilantro leaves. Serve the skewers with the rest of the reserved sauce, onion salad, and lime wedges.

*For food safety, cook beef to an internal temperature of 160°F.