Peruvian beef kebabs, also known as anticuchos, are enjoyed in their home country - at lunch time, late night, and any time in between. Recreate the flavors of this classic skewered meat-and-potato dish with a seasoning blend of McCormick® cumin, oregano and smoked paprika. Serve grilled (and oh-so-delicious!) meat with a spicy, homemade Ají Verde dipping sauce.
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Pierce potatoes with a fork. Place in microwavable bowl. Microwave on MEDIUM-HIGH 5 to 6 minutes or until fork tender. Cool potatoes slightly.
Meanwhile, mix spices and salt in small bowl; set aside. Place cilantro, mayonnaise, jalapeño peppers, water, lime juice and 1 teaspoon of the spice mixture in blender container; cover. Blend on high speed until smooth. Cover. Refrigerate until ready to serve.
Alternately thread potatoes and beef onto skewers. Brush with oil and sprinkle with remaining 1 tablespoon spice mixture.
Grill skewers over medium-high heat 10 to 12 minutes or until beef is to desired doneness, turning occasionally. Serve skewers with sauce.
