Authentic Peruvian anticuchos are a beloved street food staple, traditionally made with beef heart. This recipe captures the bold, savory-spicy essence of Lima’s markets. The meat is tenderized in a vibrant marinade of aji chiles, cumin, garlic, and red wine vinegar, then grilled until charred and juicy. While beef heart is traditional, sirloin or chicken breast work well as substitutes. Serve these skewers with a side of boiled potatoes and a simple onion salsa for a complete, hearty meal. They are perfect for casual gatherings, BBQs, or adventurous weeknight dinners. The smoky char from the grill complements the tangy, slightly sweet marinade beautifully.
Peruvian Anticuchos
Description
Authentic Peruvian anticuchos are a beloved street food staple, traditionally made with beef heart. This recipe captures the bold, savory-spicy essence of Lima's markets. The meat is tenderized in a vibrant marinade of aji chiles, cumin, garlic, and red wine vinegar, then grilled until charred and juicy. While beef heart is traditional, sirloin or chicken breast work well as substitutes. Serve these skewers with a side of boiled potatoes and a simple onion salsa for a complete, hearty meal. They are perfect for casual gatherings, BBQs, or adventurous weeknight dinners. The smoky char from the grill complements the tangy, slightly sweet marinade beautifully.Ingredients
Directions
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Heat olive oil in a small saucepan over medium heat.
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Add achiote seeds and cumin seeds to the oil and simmer for 5 minutes, stirring occasionally.
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Strain the oil through a fine-mesh sieve into a blender, discarding the seeds.
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Add the chopped chiles, garlic, red wine vinegar, salt, and black pepper to the blender with the infused oil.
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Blend the mixture until smooth to create the marinade.
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Place the cubed meat in a large resealable bag or shallow dish.
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Pour the marinade over the meat, ensuring all pieces are well coated.
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Seal and refrigerate the meat for at least 4 hours, preferably overnight.
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Preheat a grill or oven broiler to high heat.
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Thread the marinated meat onto skewers, leaving small gaps between pieces.
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Grill the skewers over charcoal or under the broiler for 3-4 minutes per side.
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Baste frequently with remaining marinade while cooking.
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Cook until the meat is medium-rare and slightly charred on the edges.
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Remove from heat and let rest for 2 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 21.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.2mg1%
- Total Carbohydrate 4.5g2%
- Dietary Fiber 1.5g6%
- Sugars 3.5g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Heat Index: 6 on a scale of 1-10. Adjust chile quantity to control spiciness.
Ingredient Substitution: If beef heart is unavailable, substitute with sirloin steak or chicken breast. For a vegan version, use firm tofu or seitan, though traditional anticuchos are meat-based.
Aji panca or aji amarillo are traditional Peruvian chiles. Jalapenos can be used as a substitute but will alter the flavor profile to be sharper and less fruity.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven.
Safety: Ensure meat is cooked to a safe internal temperature if you are concerned about food safety, especially when using organ meats.
Serving Suggestion: Traditionally served with boiled yellow potatoes and a salsa criolla (onion, vinegar, and cilantro salad).
