Peruvian Anticuchos (Peruvian Beef Skewers)

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.