Peruvian Anticuchos (Grilled Skewers) are incredibly popular throughout Peru and South American countries. Not meant to be the main course, these tasty skewers are served as a side dish along with other dishes such as choripanes, potatoes, sausages, or salad.
Course Appetizer, Side Dish
Cuisine Peruvian
Keyword barbecue, Grilled meats, Peru
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Marinate Time 3 hourshours
Total Time 3 hourshours40 minutesminutes
Servings 4
Calories 675kcal
Author Michael Kahn
Ingredients
1poundbeef
1poundchicken
4poundsSeasonal vegetablesRed onions, bell peppers, mushrooms, yellow or red potatoes, squash, or zucchinis.
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.
Notes
For extra flavorful meat, try marinating the skewers in the fridge overnight.