Anticuchos (Peruvian Beef Kabobs)

1 lb. beef cut in slices 3X3 inches

2 Tbs. Aji Panca Paste

2 cloves garlic, pressed

2 Tbs. red wine vinegar

¼ tsp. black pepper

¼ tsp. cumin

½ tsp. salt

1 Tb. oregano

1 cup of water

1 Tb. oil

*12 bamboo sticks

 In small pan boil oregano with cup of water for about 10 minutes.  Let it cool off.  In a bowl mix aji panca paste, garlic, black pepper, red wine vinegar, cumin, and salt.  Add beef and oregano-water.  Mix well.  Add some more water just to cover the beef and mix again.  Marinate overnight or a few hours before cooking.  Heat grill at medium- high temperature.  Soak bamboo sticks in water.  Insert beef slices in bamboo sticks leaving about 2 inches in the bottom of the stick.  When grill is hot, cook anticuchos for about 2 minutes each side.  Mix some of the marinate juice with oil and brush them once before cooking the other side.  Serve hot.  Peruvians like to serve anticuchos with corn and grilled potatoes.

 
Korean BBQ.

1 lb. pork, sliced about 3X3 inches

2 Tbs. Kikoman soy sauce

2 Tbs. sugar

¼ cup green onions, chopped fine

1 Tb. oil

1 ½ Tabs. Sesame seeds, toasted and rolled

1/8 tsp. black pepper

1 clove garlic, pressed

*12 bamboo sticks

Mix all ingredients before adding pork.  Then add pork.  Marinate overnight. Soak bamboo sticks in water.  Heat grill at medium- high temperature. Insert meat in bamboo sticks leaving 2inches in the bottom of the stick.  When grill is hot, cook pork kabobs for about 2 minutes each side.  Mix some of the marinate sauce with oil and brush them once before cooking the other side.  Serve hot.

Red Devil Chicken

1 chicken cut in serving sizes or 3 lbs of chicken breast

½ cup of Red Devil hot sauce

½ cup ketchup

1 Tb. Kikoman sauce

1 package Italian Dressing mix

2 Tbs. oil

Mix all ingredients and add chicken.  Make sure chicken is well coated with the sauce.  Marinate chicken overnight or for a few hours before cooking. Heat grill at medium-high temperature.  When grill is hot place chicken on the second rack, cook for 5 minutes.  Turn heat to medium and turn chicken, brush it with sauce mix with oil and cook for another 5 minutes.  Turn and brush chicken again.  Check chicken every 5 minutes.  It should be done in about 20-25 minutes.  Make sure chicken’s legs and thighs are cooked all the way.  Chicken breast and wings cook faster.  They may need to be removed before the legs and thighs.