Peruvian Citrus-Marinated Bison Skewers with Charred Purple Potato & Chimichurri Aioli

Ingredients

• 1 1/2 lbs grass-fed bison sirloin cubes, 1 1/2-inch chunks
• 4 tbsp lime juice, fresh squeezed
• 2 tbsp ají amarillo paste, peruvian yellow chili paste
• 1 1/2 tsp ground cumin
• 4 cloves garlic cloves, minced
• 3 tbsp avocado oil, divided
• 1 1/2 lbs purple potatoes, cut into 1-inch cubes
• 1 medium red bell pepper, 1 1/2-inch chunks
• 1 medium red onion, 1 1/2-inch chunks
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup fresh cilantro, packed
• 3/4 cup fresh parsley, packed
• 3 cloves garlic cloves, for chimichurri
• 2 tbsp lime juice, for chimichurri
• 1/2 cup avocado oil, for chimichurri
• 1 tbsp white wine vinegar

Instructions

1. 1

   Preheat oven to 425°F. Toss purple potato cubes with 1 tbsp avocado oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until golden and crispy.

2. 2

   While potatoes start roasting, combine bison cubes with 4 tbsp lime juice, ají amarillo paste, cumin, 4 minced garlic cloves, 2 tbsp avocado oil, and salt/pepper in a bowl. Mix well and marinate for 30-40 minutes.