Peruvian-Inspired Steak and Potato Kabobs

Steak and potato-wedge kabob with blistered tomatoes and cilantro chimichurri on the side. Make the chimichurri ahead and pack it with you for a delicious camp-side dinner!


Cilantro Sauce: 

  • ½ cup mayonnaise
  • 1 bunch fresh cilantro 
  • ¼ cup queso fresco
  • 1 serrano or jalapeño, seeded, stemmed, and minced
  • 2 garlic cloves
  • 4 scallions
  • Lime juice from one lime
  • Salt


  • 2 pounds top sirloin steak
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce 
  • 1 tablespoon aji amarillo sauce
  • 1 teaspoon huacatay paste
  • Lime juice


  • Idaho® potato wedges 
  • Red onion
  • Tomatoes


  1. In a food processor, combine the mayo, cilantro, queso fresco, serrano or jalapeño, garlic cloves, scallions, and lime juice.
  2. Pulse until smooth.
  3. Season with salt to taste.
  4. Cover and store in an airtight container in the refrigerator until ready to serve.
  5. Remove any excess fat from the steak and cut into 1” cubes. Place in a large resealable bag.
  6. Whisk the olive oil, soy sauce, aji sauce, huacatay paste and lime juice together in a bowl. 
  7. Pour over the steak cubes. Marinate for 2 to 6 hours. 
  8. When ready to grill, preheat your campfire or grill for indirect heat.
  9. Par-cook the fries on the grill at high heat, around 450°, in a foil tray or cast iron pan until golden brown to prevent soggy potatoes, stirring as needed to crisp evenly, about 25 minutes.
  10. Season with salt and set aside until you make the kabobs.
  11. Assemble the kabobs with the marinated beef cubes alternating with the cooked potatoes. 
  12. Place on the hot side of the grill, and rotate, making sure to cook the beef evenly to desired doneness or 135°F for medium-rare. Remove from the grill and set aside to rest. 
  13. Meanwhile, grill the onions and tomatoes. 
  14. Serve the kabobs on a platter with the grilled onions and tomatoes with cilantro sauce for dipping.