puruvian beef kebabs

My husband declared this dish Hall of Fame!  The rest of us agreed.  We thought the kebabs were really good but the sauce took them over the top.  Who knew we'd like Peruvian food so much?  Now I've got to look up other dishes to try.

peruvian beef kebabs (Cooking Light's Global Kitchen Cookbook)
1 1/2 pounds boneless sirloin steak, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
4 teaspoons hot paprika, divided (I used smoked paprika)
1 3/4 teaspoons black pepper, divided
1 3/4 teaspoons salt, divided
1 1/2 teaspoons ground cumin, divided
1 1/4 teaspoons ground turmeric, divided
1 large yellow bell pepper
1/4 cup finely chopped green onions
2 tablespoons white vinegar
1 tablespoon water
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
3 tablespoons chopped fresh flat leaf parsley

Combine steak, vinegar, 2 teaspoons paprika, 1 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon cumin and 1/2 teaspoon turmeric in a large bowl; toss well.  Cover and chill 3 hours.
Preheat broiler.
Cut bell pepper in half lengthwise, discarding seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil 15 minutes or until blackened.  Place in a paper bag, and fold to close tightly.  Let stand 10 minutes.  Peel and coarsely chop.  Place bell pepper, green onions, white vinegar, 1 tablespoon water, olive oil, lemon juice, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon pepper, 1/4 teaspoon salt and garlic in a blender; process until smooth.  Set aside.
Combine rub: parsley, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon black pepper and 1/4 teaspoon turmeric.
Prepare grill to medium-high heat.
Remove beef from bowl; thread beef onto each of 6 skewers.  Press rub onto beef.  Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once.  Serve with sauce.  Serves 6.