Alambres Norteños-Grilled Beef Kabobs
Recreating these beef alambres norteños brings back many happy memories of special family times.
Servings 6 Servings
Equipment
- 6 12 inch metal skewers
Ingredients
- 2 pounds beef sirloin chuck roast or beef stew meat
- Juice of 1 orange
- Juice of 1 lime
- 1 1/2 teaspoons granulated garlic powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons fresh cracked pepper
- 2 tbsps red wine vinegar optional
- 4 tablespoons oil
- 1 pound bacon Pre-cooked
- 2 green bell peppers or poblano
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large white onion
- 6 12 inch metal skewers
Instructions
- Preheat oven to 400 degrees F. Lay uncooked bacon on metal rack lined with a baking sheet. When ready, bake for 20 minutes. Remove from oven and let cool. Pat excess oil off with paper towels.
- Slice the beef into 1 inch pieces, only making them 1/2 thick. Slice the bacon, peppers and onion as close in size to the beef as possible.
- Add the beef to a bowl. Add orange juice, lime juice, vinegar, spices and oil. Toss well to combine. Cover and marinate for 35-40 minutes.
- When ready, assemble the alambres. I start with beef, bacon, onion and then pepper. Repeat until skewer is filled. You should have about 8 pieces of beef per skewer, more or less. I would suggest using 6 skewers instead of 5 as I did, so the ingredients are not too compact.
- Preheat grill to medium/high heat with the lid closed.
- Brush grates with oil. Place alambres on direct heat. Close lid. You will want to turn the alambres every few minutes for the next 10-15 minutes. If they are charring too fast, move them over to the cool side of the grill and continue cooking until internal temp. of meat reaches 130 degrees F. Serve with warm corn tortillas, salsa and charro beans!
Notes
Tips~ My first choice would be to use beef sirloin. The beef stew cut tends to be the toughest. In my experience. Pre-cooking the bacon the last couple of times, was a good choice. The bacon is firm, but not hard when finished grilling.