Peruvian Anticuchos with Potato and Corn

Ingredients

• 10 oz beef sirloin, cubed
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 garlic clove, grated
• 8 small potatoes, halved
• 1 ear corn, cut into rounds
• 1/4 cup cilantro
• 1 tbsp lime juice
• Salt and black pepper

Steps

1. Toss beef with vinegar, oil, cumin, paprika, garlic, salt and pepper; marinate while the oven heats to 425°F.
2. Toss potatoes with a little oil and roast cut-side down for 18 minutes.
3. Thread beef onto skewers. Add corn to the sheet pan and roast 8 minutes more.
4. Sear or grill skewers over high heat until browned and cooked through, 2 to 3 minutes per side.
5. Blend cilantro with lime juice, a spoonful of water and salt for a quick sauce; serve with skewers, potatoes and corn.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.