Peruvian Citrus-Marinated Bison Skewers with Charred Purple Potato & Chimichurri Aioli
Prep 25 min · Cook 20 min · Serves 4 · medium
Tender bison kebabs infused with lime, cumin, and ají amarillo paste, grilled until caramelized and served alongside crispy roasted purple potatoes and vibrant herb-garlic aioli. A bold South American-inspired dinner that celebrates ancestral warrior proteins with bright, zesty flavors.
Ingredients
- 1.5 lbs Grass-fed bison sirloin cubes, 1.5-inch chunks
- 4 tbsp Lime juice, fresh squeezed
- 2 tbsp Ají amarillo paste, Peruvian yellow chili paste
- 1.5 tsp Ground cumin
- 4 cloves Garlic cloves, minced
- 3 tbsp Avocado oil, divided
- 1.5 lbs Purple potatoes, cut into 1-inch cubes
- 1 medium Red bell pepper, 1.5-inch chunks
- 1 medium Red onion, 1.5-inch chunks
- 1 tsp Sea salt
- 0.5 tsp Black pepper
- 1 cup Fresh cilantro, packed
- 0.75 cup Fresh parsley, packed
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