ReceptnaptárAnticuchos (Peruvian spiced grill skewers)
Anticuchos are a classic of Peru's street food scene: cubes of meat marinated in a spiced paste, grilled on skewers. The traditional version is made from beef heart, but the more tender beef leg available today is an excellent base for this characterful, chilli-and-cumin dish too.
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Method
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- Mix the chilli paste, garlic, wine vinegar, cumin, oil, salt and pepper together.
- Turn the meat cubes in the marinade and chill, covered, for at least 4 hours, ideally overnight.
- Thread the meat onto skewers.
- Grill or pan-fry over high heat for 2-3 minutes on each side, until well browned outside and still juicy inside.
- Serve immediately, hot, brushed with the leftover marinade, briefly boiled.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Let the meat marinate as long as possible, as this is when the chilli paste and vinegar really penetrate the flavour.
- Don't overcook the meat, as the small cubes dry out quickly.
- The marinade can be safely reused as a sauce if briefly boiled before serving.
- If using heart, cut it into thinner slices, as it's more fibrous than leg.
Frequently asked questions
Why is it traditionally made with heart?
In colonial times the finer cuts of beef went to the owners, while enslaved people and labourers cooked with offal, including heart, turning it into a spiced, flavourful dish.
Can it be made in the oven?
Yes, at 220°C (200°C fan) on a wire rack, 4-5 minutes per side, though it will lack the smoky grill flavour.
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