Grilled Cumin-Garlic Basted Meatball Anticuchos

Signature Small Plates

According to Nielsen, U.S. bars and restaurants generate 60.5% of their average weekly sales from happy hour. This designated time is the perfect opportunity to boost business and get experimental with your menu. Offering a high-end signature small plate will hook guests and entice them to try the rest of your menu.

Anticucho is a popular Peruvian street-food featuring skewers of grilled meat. This dish is an easy and delicious way to elevate pub-style classics with trending ethnic flavor. Start by featuring high-quality, “better-for-you,” cuts of meat customers are demanding. Rosina® Real Italian Style™ All-Natural Beef Meatballs are clean label and conveniently pre-cooked, ideal for this time-saving appetizer packed with flavor.  Baste them with a cumin-garlic marinade, skewer, and nicely char on the grill. Serve with a side of serrano-peanut sambal and garnish with cilantro microgreens, mint, and parsley for a mouthwatering happy hour special.

 

Grilled Cumin-Garlic Basted Meatball Anticuchos
All-Natural beef meatballs, basted with cumin-garlic vinaigrette, grilled and served on skewers with a side of serrano-peanut sambal. Garnish with cilantro microgreens, mint, and parsley.
Servings
4
Servings
4
Grilled Cumin-Garlic Basted Meatball Anticuchos
All-Natural beef meatballs, basted with cumin-garlic vinaigrette, grilled and served on skewers with a side of serrano-peanut sambal. Garnish with cilantro microgreens, mint, and parsley.
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
Grilled Cumin-Garlic Basted Meatball Anticuchos
  1. Toss all ingredients in a half hotel pan; cover and refrigerate at least 4 or up to 24 hours to marinate.
Serrano-Peanut Sambal
  1. Heat oil in a medium sauté pan over medium heat. Add garlic, shallots, and ginger; cook until shallots are tender and lightly caramelized, about 6 minutes, stirring frequently.
  2. Whisk remaining ingredients in a bowl; stir in shallot mixture. Refrigerate in an airtight container up to 6 days. Makes about 1¼ cups.
For Serving
  1. Thread 4 meatballs onto each skewer; grill over medium heat until nicely charred and internal temperature reaches 160°F, about 12 minutes, turning frequently.
  2. Serve meatballs with Serrano-Peanut Sambal; garnish with microgreens, mint, and parsley.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Rosina® Real Italian Style™ All-Natural Beef Meatballs #044370

Garlic Cloves #097205

Ken’s® Essentials Olive Oil Vinaigrette #301457

Red Wine Vinegar #305847

Ground Cumin #036361

Hot Paprika #623395

Kosher Salt #340657

Fresh Ground Black Pepper #036411

Peanut Oil #370502

Medium Shallots #097735

Grated Fresh Ginger #097216

Lime #096208

Kogi™ Serrano Chili Sauce #045061

Dry Roasted Peanuts #328620

Fish Sauce #025662

Metal Skewers #021822

Fresh Origins Cilantro Microgreens #010696

Fresh Mint #097277

Fresh Parsley #097526

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