Recipes

Peruvian Anticuchos (Peruvian Beef Skewers)

Serves 4

| Prep Time: 15 mins

| Cook Time: 10 mins

| Total Time: 2 hours 25 min

You may need: Aji Panca

Discover The Recipe

Peruvian Anticuchos are meat skewers that have a long culinary tradition in Andean cultures dating back to pre-Colombian time at least a thousand years. Anticuchos are made by marinating savory chunks of meat in spicy or tangy sauces and then grilled to perfection. Often served as an accompaniment to other dishes like fried potatoes, sausages, or salads, Peruvians seek out anticuchos in family barbecues and especially as a late night snack from the street stalls dotting plazas during late nights. In traditional native cultures, local game like llama and fowl were used, often using the organs like heart and kidney (known as offal). Today, beef heart is a common anticucho in Peru as are more traditional cuts of chicken, fish, beef and even vegetables. Spanish conquistadors introduced the concept of using metal skewers to replace the traditional flame grilling on rocks and wooden stakes.

Our recipe for beef anticuchos skewers starts with making a tangy marinade to infuse loads of traditional Peruvian flavor. We combine sauteed onions and garlic with an authentic chili powder from the Aji Panca Peruvian chili pepper and fresh lime juice and vinegar for a lip-smacking, tangy punch. Aji Panca chilis offer a relatively mild heat with a fruity, almost berry like taste and a touch of smoke note. You can use less of the Aji Panca chili powder if you like a more subtle chili taste and you can substitute fresh lemon juice and/or more lime juice for the vinegar to use fresh ingredients you have on hand. 

Ingredients

  • Aji Panca Paste:

  • 4 Tbsp canola oil, divided (any vegetable oil works fine)

  • ⅓ medium yellow onion, diced

  • 2 garlic cloves, diced

  • 2 Tbsp Piquant Post Aji Panca

  • 1/2 lime, juiced (~½ Tbsp lime juice)

  • Anticuchos Beef Skewers Marinade:

  • ¼ cup Aji Panca paste

  • 2 Tbsp canola oil (any vegetable oil works fine)

  • 1 Tbsp white wine vinegar

  • ½ tsp salt

  • 1.5 lbs beef sirloin steak, cubed

Notes

If using wooden skewers, soak the skewers for 30 minutes to prevent splitting and burning.

If you prefer to bake the skewers, bake for 15-20 minutes at 350 degrees. Turn half way. Broil for 2-3 minutes at the end.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Make the paste: Heat 2 Tbsp oil in a small saucepan. Add the onions, saute for 2-3 minutes, add the garlic and Piquant Post Aji Panca. Saute for 1 minute, until fragrant. Add remaining oil and lime juice. Stir and remove from heat.

In a large zipper bag or nonreactive bowl, add beef cubes. Add Aji Panca paste, canola oil, white wine vinegar and salt. Marinate for at least 2 hours, up to overnight.

Heat a grill over Med-High heat. Skewer beef cubes. Grill 6 minutes for medium rare, turning every 2 minutes.

Serve hot over fresh rice or cooked potatoes.

Alternatives & Substitutions

  • Vegans/vegetarians, try using Aji Panca in our Peruvian-Chinese fusion Vegan Chaufa (fried rice).

  • For the most traditional anticuchos, try using beef heart (ask your butcher). Chicken, fish, shrimp, and tofu, tempeh, and / or veggies  also will work great on skewers. Adjust cooking time down to ~3-4 mins for fish and shrimp.

  • You can also use Aji Panca with seafood in our Ceviche Mixto

    For more recipes featuring Aji Panca, try our Peruvian Rice and Bean Pancakes (Tacu Tacu), or Peruvian Stuffed Peppers (Rocoto Relleno). Delicious!

  • Use both Aji Panca and Aji Amarillo in this delicious  Pollo a la Brasa

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Peruvian Anticuchos (Peruvian Beef Skewers)

Serves

4

Prep Time

15 mins

Cook Time

10 mins

Total Time

2 hours 25 min

Piquant Post spice you’ll need: Aji Panca

Ingredients

  • Aji Panca Paste:

  • 4 Tbsp canola oil, divided (any vegetable oil works fine)

  • ⅓ medium yellow onion, diced

  • 2 garlic cloves, diced

  • 2 Tbsp Piquant Post Aji Panca

  • 1/2 lime, juiced (~½ Tbsp lime juice)

  • Anticuchos Beef Skewers Marinade:

  • ¼ cup Aji Panca paste

  • 2 Tbsp canola oil (any vegetable oil works fine)

  • 1 Tbsp white wine vinegar

  • ½ tsp salt

  • 1.5 lbs beef sirloin steak, cubed

Instructions

  1. Make the paste: Heat 2 Tbsp oil in a small saucepan. Add the onions, saute for 2-3 minutes, add the garlic and Piquant Post Aji Panca. Saute for 1 minute, until fragrant. Add remaining oil and lime juice. Stir and remove from heat.

  2. In a large zipper bag or nonreactive bowl, add beef cubes. Add Aji Panca paste, canola oil, white wine vinegar and salt. Marinate for at least 2 hours, up to overnight.

  3. Heat a grill over Med-High heat. Skewer beef cubes. Grill 6 minutes for medium rare, turning every 2 minutes.

  4. Serve hot over fresh rice or cooked potatoes.

Notes

  • If using wooden skewers, soak the skewers for 30 minutes to prevent splitting and burning.

  • If you prefer to bake the skewers, bake for 15-20 minutes at 350 degrees. Turn half way. Broil for 2-3 minutes at the end.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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