Grilled Carne Adobo Skewers
Give beef skewers a Spanish-infused kick with a sauce made from chilies, spices and citrus juice.
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3 dried chipotle peppers
1 Tbs. black peppercorns
1 Tbs. whole coriander seeds
1 Tbs. whole cumin seeds
juice of 3 limes
3 Tbs. kosher salt
2 oz. olive oil
4 lbs. beef (tenderloin, strip, top sirloin or skirt)
skewers, soaked in water for one hour if using wood or bamboo
Toast peppers, peppercorns, coriander and cumin in a dry skillet, preferably one that's cast iron, over low heat for five to six minutes. Shake pan frequently to prevent burning. Remove from heat and let cool.
Grind mixture in a spice grinder, coffee mill or molcajete.
Combine spice mixture with lime, salt and olive oil. Add half the olive oil, stir to combine and add the remaining oil in parts if necessary to achieve a thin paste.
Slice beef into 1/8-inch-thick strips three to four inches long and an inch wide. Carefully thread onto skewers, keeping as flat as possible.
Spread on the adobo marinade.
Grill beef skewers over a medium-high flame until desired doneness — three to four minutes per side for medium rare.
The combination of cold soup and hot shrimp makes this a refreshing dish for warm nights.