Mexican shish kebab (Ribeye alambre) from Mod Mex: Cooking Vibrant Fiesta Flavors at Home (page 110) by Joanna Pruess and Scott Linquist

  • poblano chiles
  • arbol chiles
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Allow to marinate for at least 2 hours, and preferably overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basic pico de gallo; Creamy rice with roasted corn and poblano chiles (Arroz con crema)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 2 hours, and preferably overnight.

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