Brochetas de Res Asadas (Grilled Beef Kabobs), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Brochetas de Res Asadas (Grilled Beef Kabobs)

Servings: 8 servings

Brochetas de res asadas, or what I always knew as alambres, is one of my favorite grilled recipes to prepare. It requires few ingredients, does require some prep time, but I always like to make extra for other recipes. So invite some friends over and the prep time will be done in no time. My mom prepared this recipe any time there was a special party or family dinner several times a year. We always enjoyed a side of frijoles borrachos on the side. And don’t forget the guacamole, salsa and warm tortillas. As soon as I smell that aroma of the brochetas on the grill, I am transported back home to Texas.

Ingredients

  • 2 pounds stew beef sliced into 1-inch pieces
  • 1/4 cup spicy dry rub or steak seasoning
  • 1/8 cup red wine vinegar
  • 1/4 cup olive oil plus more oil to brush onto grill
  • 1 pound bacon
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 2 white or red onions
  • 5 cherry peppers
  • 8-10 metal skewers (10 inches long)

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Directions

  1. In a large bowl, combine the beef, dry rub seasoning, red wine vinegar and olive oil. Stir well to combine, cover and set aside while you prep.
  2. Preheat your outdoor grill to medium/high heat. Slice the bell peppers, onions and bacon to match the size of the beef slices, more or less.
  3. Skewer in this order, pepper, onion, bacon and then beef. I mix the pepper colors as I go, adding about 5 pieces of beef per skewer. Try not to pack them too tight, this way they will cook more evenly. Slice the cherry peppers in half and add to the bottom of skewer.
  4. Brush hot grill with oil and lay the brochetas on hot grill and cook for 15 to 20 minutes, turning halfway through and alternating the kabobs to make sure they all get a good amount of heat. Remove from heat and let rest for a few minutes before serving. Serve with your favorite salsa and warm tortillas.

Chef Notes

Prep is key for this, please prep ahead. It’s the best advice I can give you, especially when making this recipe. You will spend more time chopping and slicing than the actual cooking time. I like using a dry rub seasoning that includes chile powder and smoked paprika. It’s easy to prepare your own by adding equal parts chile powder, smoked paprika, cumin, garlic powder, onion powder, coarse black pepper and kosher salt. If you want it a little spicy add 1 teaspoon chipotle or Cayenne powder. Leftover brochetas can be transformed into a tasty carne guisada. Chop the meat, bacon and vegetables small, saute in a a little oil. Add 2 freshly blended Roma tomatoes and season with salt and pepper to taste.

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