Marinade:
3 T red wine vinegar
2 t ground aji amarillo or hot paprika
1 t salt
1 t ground black pepper
1/2 t ground cumin
1/2 t ground turmeric
Combine all ingredients and toss well with beef pieces. Cover and chill 3 hours.
Fiery Rub:
1 t ground aji amarillo or hot paprika
1 t salt
1/2 t ground black pepper
1/4 t ground turmeric
3 T chopped fresh flat-leaf parsley
Remove beef from bowl, discarding marinade liquid. Thread beef onto 6 10" skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes, turning once. Serve with Roast Yellow Pepper Sauce.
