Have your guests clamoring around the snack table at your party with these tasty starters.
Peruvian Beef Anticuchos
1 pound flatiron or blade steak, cut into 1-inch cubes
1/2 teaspoon finely chopped garlic
2 tablespoons olive oil
1 1/2 teaspoons bottled aji pepper paste
1 tablespoon red-wine vinegar
1 tablespoon minced onion
1/4 teaspoon crumbled dried oregano
Soak 12 wooden skewers in water for 30 minutes. Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
Mince garlic with a pinch of salt, then combine with remaining ingredients and toss well with beef. Marinate, chill, at least 1 hour.
Thread steak onto skewers, leaving a small space between each piece and transferring to a tray. Discard marinade.
Preheat grill on medium-high heat. Grease grill. Place a sheet of foil on one side of grill. Place skewers on grill so that the beef is directly on the grill and the wooden skewers are on the foil. Grill, 2 to 3 minutes per side or until medium rare.
Warm Spiced Olives
1 1/2 teaspoons fennel seeds
6 strips lemon zest
4 dried bay leaves
1 1/2 pounds mixed unpitted olives (such as Cerignola and Kalamata)
1 cup extra virgin olive oil
1 tablespoon red chili flakes
Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes.
Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes.