There are two components to tonight's post: the kebabs themselves, and a vibrant yellow pepper dipping sauce to serve on the side.
Ingredients:
For the Roasted Yellow Pepper Sauce:
- 1 large yellow bell pepper
- 1/4 cup finely chopped green onions
- 2 tablespoons white vinegar
- 1 tablespoon water
- 1 tablespoon olive oil
- 1 tablespoon fresh-squeezed lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground aji amarillo*
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 minced garlic clove
2. Combine the bell pepper in a blender with all the remaining sauce ingredients. Process until smooth.
Nutrition Info:
6 servings (about 2 and 1/2 tablespoons), Calories 55
And now moving on to the kebabs...
Ingredients:
For the beefless tips:
- 2 (9-ounce) packages Gardein beefless tips, defrosted
- 3 tablespoons red wine vinegar
- 2 teaspoons ground aji amarillo*
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 3 tablespoons chopped flat-leaf parsley
- 1 teaspoon salt
- 1 teaspoon ground aji amarillo*
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground turmeric
- Cooking spray
2. Combine all the ingredients for the fiery rub except the cooking spray in a small bowl. Set aside.
3. Divide the beefless tips evenly among 6 skewers, and press the fiery rub onto the beefless tips. Cook the kebabs on an outdoor grill or indoor grill pan coated with cooking spray for 6 minutes, turning over halfway through.
Serve with the Roasted Yellow Pepper Sauce.
*For authentic taste, I do recommend seeking out aji amarillo, a spicy yellow chile; I purchased a jar through Amazon.com. If you can't find it, however, hot paprika is your best bet as a substitute.
Nutrition Info:
6 servings (1 kebab, about 2 and1/2 tablespoons sauce), Calories 188
Tasting Notes:
Incredible! And yes I'm aware that a good part of that is due to the amount of salt. Although I wouldn't recommended that much sodium on a daily (or even weekly!) basis, you must try this recipe at least once. The smell of the spices will make your mouth water before you even take a bite, and then the flavor pop is amazing - very spicy, as expected from a recipe that includes a "fiery rub," but in a perfect way, not an overpowering way. The Gardein beef is juicy and tender, and the saltiness and spiciness of the rub had a pleasing crunch. The yellow pepper sauce was also wonderful; a touch vinegary, but spicy and salty with hints of sweetness, and just perfect over the Gardein. My husband asks me to include, "That was a 5." Indeed.
Rating:
5
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