You might not think you could lose weight while on a eating plan which includes spicy hot beef kabobs but it is feasible. It is fundamental to not eat spicy hot beef kabobs or other high calorie anticuchos every day but in moderation.

For instance, I allow myself high calorie food one day per week. I eat a low calorie diet 6 days a week, say 1200 to 1600 calories per day, and then 1 day, I eat what I please – within moderation of course.

I have been sticking to this diet for the last few weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise regime or taken any vitamins or diet food. I have just been careful of what I eat 6 days per week and then eat whatever I feel like one day of the week.

I also feel it makes things easier if you have professional support when trying to lose weight and for that I joined the Biggest Loser club. They have lots of tools to help you monitor your progress and attain your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat south american food. I never imagined|thought|believed I could lose 5 kilos while eating south american meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some south american food, I suggest|advise|propose you make spicy hot beef kabobs which is one of my favourite|most admired|most adored|best loved south american recipes.

Spicy Hot Beef Kabobs (Anticuchos)

In Peru, these are made with beef hearts. It is believed that before cattle were brought by the Spanish, that they were probably made with the hearts of llamas.

3 (1 pound) calves’ hearts, trimmed, or
    1 (2 1/2 pound) boneless beef sirloin steak, 1 inch thick
3 large cloves garlic, minced
1 small red jalape?o pepper, seeded and minced
2 teaspoons ground cumin
1 1/2 teaspoons salt
2 teaspoons water
15 whole black peppercorns
1 cup red wine vinegar
1/3 cup water
1 tablespoon annatto seed
1/4 cup dried red chile peppers, seeded
1 tablespoon vegetable oil
1 teaspoon salt

Remove nerves and membranes from calves’ hearts; cut hearts into 1-inch cubes. Place in large glass bowl. Mash garlic, jalape?o pepper, cumin, salt, the 2 teaspoons water and peppercorns to a smooth, thick paste, using the flat side of a wooden mallet on cutting surface. Toss garlic mixture with hearts until thoroughly coated. Cover and let stand 10 minutes. Stir in vinegar and the 1/3 cup water. Cover and refrigerate, stirring occasionally, for 24 hours.

Cover annatto seed with boiling water. Let stand at least 12 hours.

Remove heart pieces, one at a time, from garlic mixture, using tongs and shaking off garlic and jalape?o pieces. Reserve garlic mixture.

Pour 1/2 cup boiling water over chile peppers. Let stand 30 minutes; drain. Drain annatto seed. Place chile peppers, annatto seed, oil, salt and 3/4 cup reserved garlic mixture in blender container. Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth and well blended, about 3 minutes.

Thread heart cubes on six (11-inch) skewers. Brush with annatto mixture. Set oven to broil or 550 degrees F. Broil with tops about 4 inches from heat for 5 minutes. Turn; brush with sauce. Broil until medium rare, 5 to 6 minutes longer. Heat remaining annatto mixture to boiling; serve with kabobs.

Makes 10 to 12 servings.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.