In the world of grilled meats on skewers, Peruvian Anticuchos are Peru’s version of street-food friendly anti-style cuts of meat. Dating back to Inca Empire, anticuchos originated in the Antisuyo region of what is now modern day Peru. Traditionally, the meat is marinated in vinegar and a base spice mix of cumin, aji pepper, and garlic, then cooked over a flame. Cuts of meat used are traditionally non-offal, or cheaper cuts, as well as beef heart.
Peruvian historians believe the word anticuchos comes from the Quechua word antikuchu. When the Spaish conquistadors invaded the region, they brought with them influences of garlic and introduced the practice of putting the meat on skewers.
Today, anticuchos variations are incredibly popular throughout Peru and South American countries as a street food. Not meant to be the main course, but served as a side dish along with other dishes such as choripanes, potatoes, sausages, or salad.
A Bolivian version of anticuchos uses a peanut sauce. This reminds me of spicy Thai dishes and their peanut sauces used – I would certainly up the amount of spice in the marinade for something like this.
Table of Contents
Peruvian Anticuchos Side Dishes
Choripanes – chorizo sandwiches.
Potatoes – Purple and red potatoes, sliced and grilled.
Sausages – Alpaca meat sausages or other meat on the sweeter side of flavor.
Salad – Use ingredients such as corn, fresh Quesillo cheeses, and tomatoes.
Peruvian Anticuchos Recipe
- 1 pound beef
- 1 pound chicken
- 4 pounds Seasonal vegetables Red onions, bell peppers, mushrooms, yellow or red potatoes, squash, or zucchinis.
- 1/2 cup soy sauce
- 1/2 cup red wine vinegar
- 1/2 cup vegetable oil
- 1 teaspoon ground cumin
- 2 tablespoons fresh ginger Finely grated
- 4 cloves Garlic Finely chopped
- 1 teaspoon hot pepper sauce
- Cut meat into cubes of 3/4″ x 3/4″.
- Parboil potatoes.
- Soak mushrooms for several minutes so they retain moisture on the grill.
- Slice vegetables into 1/4" to 1/2" thick pieces. Less dense vegetables like onions and bell peppers can be on the thicker side, as they cook faster.
- For the marinade: In a bowl mix soy sauce, vinegar, oil, garlic, ginger, cumin, and chili sauce. Stir well with a fork.
- Marinate meat for 3 hours, covered and refrigerated.
- For the vegetables, use a brush to coat them with the marinade before skewering.
- Heat grill to high.
- Place meat and vegetables on the skewers leaving 1/4" between each piece, allowing heat to circulate and cook the meat and vegetables through.
- For best results in cooking, place each type of vegetable or meat on its own skewer, as cooking times vary.
- Rotate skewers every 2 minutes until the meat and vegetables are cooked to the amount desired, up to about 10 minutes. Brush with remaining marinade as you rotate during cooking.
- Serve hot.
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From recipes using locally sourced ingredients and terroir-centric cooking, craft cocktails, to the latest in tech and home DIY projects, Michael yearns to share his learned and found knowledge of the world.