Name: Peruvian Steak Kabobs
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Peruvian
Ingredients: 2 pounds beef Inside Skirt Steak (pounded 1/8 to 1/4-inch thick); 1 zucchini, thinly sliced lengthwise (1/8 to 1/4-inch thick); 1 yellow squash, thinly sliced lengthwise (1/8 to 1/4-inch thick); 4 limes, juiced; 1 cup canola oil; 1/2 cup red wine vinegar; 1 small Spanish onion, peeled and quartered; 1 tablespoon garlic, minced; 1 tablespoon paprika; 1 tablespoon salt; 1 1/2 teaspoons ground black pepper; 1 1/2 teaspoons dried oregano leaves; 1/2 teaspoon ground chiles de arbol; 1 tablespoon Cowboy Steak & Roast Rub

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These Peruvian Steak Kabobs feature tender, marinated beef inside skirt steak paired with fresh zucchini and yellow squash, all grilled to perfection and served with a tangy chili-lime sauce. They bring a vibrant, smoky flavor to the table and are perfect for grilling season.

Peruvian Steak Kabobs

Why You’ll Love This Recipe

I love how the marinade combines zesty lime, garlic, and a hint of smoky paprika to infuse the beef and veggies with bold flavors. The quick marination time makes it easy to prepare, and grilling the kabobs gives a fantastic charred texture while keeping the meat juicy. Plus, the fresh vegetables add a nice balance, making the dish light yet satisfying. It’s perfect for gatherings or a flavorful weeknight dinner.

Ingredients

2 pounds beef Inside Skirt Steak (pounded 1/8 to 1/4-inch thick)
1 zucchini, thinly sliced lengthwise (1/8 to 1/4-inch thick)
1 yellow squash, thinly sliced lengthwise (1/8 to 1/4 inch thick)

Sauce and Marinade:

4 limes, juiced
1 cup canola oil
1/2 cup red wine vinegar
1 small Spanish onion, peeled and quartered
1 tablespoon garlic, minced
1 tablespoon paprika
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon ground chiles de arbol
1 tablespoon Cowboy Steak & Roast Rub

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a food processor or blender, combine lime juice, canola oil, red wine vinegar, onion, garlic, paprika, salt, black pepper, oregano, and ground chiles de arbol. Blend until smooth and set aside.
Pour half of the marinade into a food-safe plastic bag. Add the pounded beef, zucchini, and yellow squash to the bag, seal it tightly, and marinate in the refrigerator for 30 minutes to 1 hour.
Thread the beef and vegetables alternately onto metal skewers. Sprinkle kabobs with the Cowboy Steak & Roast Rub.
(If using wooden skewers, soak them in water for 10 minutes beforehand to prevent burning.)
Preheat a grill or griddle over medium heat. Place kabobs on the grill and cook for 9 to 12 minutes over medium, ash-covered coals or 8 to 10 minutes on a preheated gas grill, turning once. Aim for medium rare (145°F) to medium (160°F) doneness.
Remove kabobs from grill and serve drizzled with the remaining reserved sauce.

Servings and Timing

This recipe makes about 8 servings. The total preparation and cooking time is approximately 1 hour and 35 minutes, including marination time.

Variations

I sometimes swap out the zucchini and yellow squash for bell peppers and cherry tomatoes for a colorful twist.
For a spicier version, I increase the ground chiles de arbol or add a dash of cayenne pepper to the marinade.
Using flank steak instead of inside skirt steak works well if you want a different cut but similar results.
For a smoky flavor, I like to use a charcoal grill instead of gas.
To make it gluten-free, just double-check that the steak rub has no gluten-containing ingredients.

Storage/Reheating

I store leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using a grill or a hot skillet to keep the meat juicy and to revive some of the charred texture. Microwaving works in a pinch but can make the meat less tender.

FAQs

How long should I marinate the steak?

I recommend marinating the beef and vegetables for at least 30 minutes, but no more than 1 hour to keep the meat tender without breaking down the texture too much.

Can I use wooden skewers for this recipe?

Yes, but I always soak wooden skewers in water for at least 10 minutes before grilling to prevent them from burning.

What is the best cut of beef for these kabobs?

Inside skirt steak is my top choice because it’s flavorful and tender when marinated properly. Flank steak can also work well.

How do I know when the kabobs are done?

I look for an internal temperature of 145°F for medium rare or 160°F for medium. The kabobs should have a nice char on the outside but still be juicy inside.

Can I prepare the kabobs ahead of time?

Definitely. I like to marinate everything ahead and keep it refrigerated. You can thread the kabobs in advance too, just keep them covered in the fridge and grill when ready.

Conclusion

I find these Peruvian Steak Kabobs a delicious and colorful way to enjoy grilled beef. The vibrant marinade and fresh vegetables make every bite flavorful and satisfying. Whether for a casual dinner or a backyard gathering, this recipe never fails to impress with its bold, tangy, and smoky taste. Give it a try and enjoy the unique flavors of Peru right at home.