Ingredients with Measurements:
- 1 lb coyota meat, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, red wine vinegar, garlic, smoked paprika, cumin, salt, and pepper.
2. Add coyota meat to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.
3. Preheat grill or grill pan to medium-high heat.
4. Thread coyota meat, red bell pepper, and yellow onion onto the soaked wooden skewers.
5. Grill skewers for 8-10 minutes, turning occasionally, until coyota meat is cooked through and vegetables are charred.
6. Serve hot.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 7g
- Protein: 20g
Substitutions for ingredients:
- Coyota meat can be substituted with beef or chicken.
- Red bell pepper and yellow onion can be substituted with any other vegetables of your choice.
Variations:
- Add pineapple chunks to the skewers for a sweet and savory twist.
- Use a different marinade, such as teriyaki or honey mustard.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Cut coyota meat and vegetables into uniform sizes for even cooking.
- Don't overcrowd the skewers, leave some space between the pieces.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat skewers in the microwave or on the grill until heated through.
Presentation ideas:
- Serve skewers on a platter with a side of rice or salad.
Garnishes:
- Fresh cilantro or parsley
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Rice pilaf
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the coyota meat is tough, marinate it for a longer time or use a meat tenderizer.
Food safety advice:
- Make sure the coyota meat is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Coyota is a traditional Mexican meat that comes from the nape of the neck of a cow.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve hot off the grill for best flavor.
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