Serves: 4
Total Calories: 761

FOR THE BEEF AND MARINADE:
1 1/2 pounds beef sirloin steaks, boneless, or tenderloin, cut into 1-inch cubes
2 cloves garlic, minced
2 to 4 teaspoons paprika, hot, or aji amarillo (chile powder to paste)
1 teaspoon annatto seeds, , ground or 1/2 teaspoon ground turmeric
1 teaspoon cumin, ground
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1/2 cup olive oil
1/3 cup red wine vinegar
FOR THE GLAZE:
3 tablespoons vegetable oil
1 to 3 teaspoon paprika, hot, or ground aji amarillo (chile powder or paste)
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
3 tablespoons parsley, finely chopped fresh Italian (flat-leaf)
FOR THE KEBABS:
1 green bell pepper, medium size, stemmed, seeded, and cut into 1-inch pieces
1 red bell pepper, or yellow, stemmed, seeded, and cut into 1-inch pieces

1. Toss the beef with the garlic, chile powder, annatto, cumin, salt, and pepper in a large nonreactive baking dish. Cover and let marinate, in the refrigerator, for 30 minutes.

2. Stir in the oil and vinegar and continue to marinate the beef, in the refrigerator, 1 1/2 hours more.

3. Preheat the grill to high.

4. Prepare the glaze. Heat the oil in a small skillet or saucepan. Add the chile powder, salt, and pepper. Sauté the mixture, stirring, over low heat until orange and fragrant, about 5 minutes. Stir in the parsley and cook for 1 minute. Remove from the heat and set aside to cool.

5. Thread the beef pieces onto the skewers, alternating with squares of bell pepper. Brush the anticuchos with half of the glaze.

6. When ready to cook, oil the grill grate. Arrange the skewers on the hot grate. Grill, turning the kebabs with tongs, until the meat is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all), for medium-rare. Brush the kebabs as they cook with the remaining glaze. Do not brush within the last 3 minutes of grilling. Serve immediately.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 761
Calories from Fat: 550

More Recipes from the The Barbecue Bible Cookbook:
A Simple Matambre
Argentinian Veal and Chicken Kebabs
Aromatic Lemongrass Marinade
Bangali Shish Kebabs
Bani Marine Street Beef Kebabs
Brazilian Stuffed Rib Roast
Dinosaur Ribs
Fiery Stick Meat / Suyas
Florentine-Style Steak / Bistecca alla Fiorentina
Grilled Beef Oaxaca-Style
Grilled Beef With Peanut Flour / Kyinkyinga
Grilled Oxtails / Kare Kare
Grilled Prime Ribs of Beef With Garlic and Rosemary
Korean Grilled Short Ribs / Kalbi Kui
Korean Sesame-Grilled Beef / Bool Kogi
Lemongrass Beef With Peanuts
Lettuce Bundles With Grilled Beef
Madeira Beef and Bay Leaf Kebabs / Espetada
Montevidean Stuffed Beef Roll / Matambre
Montevidean-Style Sweetbreads / Mollejas Asadas
Nicaraguan-Style Steak / Churrasco
Peruvian Beef Kebabs / Anticuchos
Quick Persian Beef Kebabs
Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise
Russian Beef Kebabs / Shashlik
Saigon Market Beef Sticks
Steak From Hell
Steak in Garlic-Lime Marinade / Palomilla
Stet's Steak
Texas-Style Barbecued Brisket