We are happy to partner with San Antonio’s own Bolner’s Fiesta Brand Seasoning to provide this recipe. This is a sponsored post.
Memorial Day is quickly approaching, and as the country’s hottest grilling day, it’s only fair that we share another fantastic recipe from our family cookbook! Anticuchos, or “fancy shishkabobs” as we like to call them, are a family favorite made popular at NIOSA during San Antonio’s Fiesta Week Celebration. Waiting in line year after year for these juicy, delicious kabobs had us finally yearning to discover the secret recipe so we could enjoy them whenever we wanted!
After a few trials and errors, we finally figured out the best combination of spices and unique ingredients to grill the perfect anticuchos. Rather than simply putting some seasoned cubes of meat on a stick, we melted together various unique tastes to bring out tangy, bold flavors that perfectly complement the juicy, tender sirloin steak.
Enjoy this recipe straight from our family cookbook as you light up your grills for Memorial Day with your family and friends!
Perfect Anticuchos with Bolner’s Fiesta Brand Seasonings
2–3 lbs. sirloin, cubed
2–3 bell peppers (any colors), cut into large chunks
2 medium onions, cut into large chunks
1 16 oz.-carton mushrooms, halved
1 pint cherry tomatoes
Bolner’s Fiesta Brand® Crushed Red Pepper
1 cup water
¼ cup red wine vinegar
1 Tbsp. tomato paste
1 Tbsp. Bolner’s Fiesta Brand® Fajita Seasoning
1 Bolner’s Fiesta Brand® Bay Leaf (Crushed)
¼ cup chopped jalapeños with juice (omit if you don’t like spicy foods)
2 Tbsp. vegetable oil
The evening before you’d like to cook, whisk together all of the marinade ingredients. Add the cubed sirloin to the marinade, cover, and put into the refrigerator overnight.
After 12–24 hours, assemble your kabobs by layering the beef and your vegetables of choice. Grill quickly over a hot fire (2–4 minutes per side, depending on the thickness of your meat) until desired doneness. Serve as an appetizer, small bite, or as your main meal.
For added flavor, bring your marinade to a boil, and then baste the grilling kabobs until they are finished cooking. Top with Crushed Red Pepper to kick up the heat a notch!