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Anticuchos skewers served with grilled vegetables
Smoky Peruvian anticuchos served with corn

Anticuchos (Peruvian Skewers)

Author: Flavelo
Recipes Main Courses
Peru's national pride, king of street foods. Although originally made from beef heart (which is incredibly clean tasting, dense muscle), the marinade is the essence: smoky, fruity taste of Aji Panca (a special Peruvian pepper) and acidity of vinegar soften fibres. Grilling caramelises this spicy coating. If you don't dare use heart, thigh or sirloin is perfect too, but don't skimp on marinade!
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Skewers (wood or metal)
  • Brush (for basting)
  • Grill or griddle pan

Instructions

1 ✓

Cut meat into approx 2-3 cm cubes. If using heart, trim all sinew and membrane, leaving only clean meat.

Tip: Heart is strong muscle, sinews stay chewy even after cooking, so thorough cleaning is needed.
2 ✓

Mix marinade ingredients: Aji Panca, crushed garlic, vinegar, oil, spices. Toss meat in it and marinate in fridge (min. 2 hours).

Tip: Vinegar acidity breaks down meat protein structure (denaturation), making it softer.
3 ✓

If using wooden skewers, soak in water for 30 minutes.

Tip: Water saturated wood won't catch fire on hot grill.
4 ✓

Thread meat onto skewers loosely. Don't squash them together!

Tip: If meats touch, they steam there instead of roast. Goal is roasted crust on all sides.
5 ✓

Cook on hot grill 3-4 minutes per side. Baste with remaining marinade while cooking.

Tip: Basting keeps it juicy and layers flavours. Beef heart (and steak too) best eaten medium.
6 ✓

Serve immediately. Traditionally accompanied by boiled potato and corn.

Tip: Lemon juice at the end freshens the overall taste.

Recipe FAQ

What is Aji Panca?
A Peruvian chilli pepper not so hot, rather berry-fruity, smoky flavour. Replaceable with smoked paprika and a little chilli.
How long to marinate?
Heart is tough muscle, longer the better (up to 24 hours). For plain meat 2-4 hours is enough.

Ingredients

  • 500 g Beef heart (cleaned) or beef steak
  • 2 tbsp Aji Panca paste (or hot pepper paste + smoked paprika)
  • 3 cloves Garlic
  • 2 tbsp Red wine vinegar
  • 3 tbsp Vegetable oil
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tbsp Lemon juice
  • 8 pcs Skewers