When you walk through the streets of Peru, the smoky smell of anticuchos is impossible to resist. These tasty meat skewers, often made with marinated beef heart, are one of Peru’s most popular street foods. Grilled over an open flame, anticuchos are tender, smoky, and full of flavor – the perfect snack for any food lover.
This dish has deep roots in Peruvian history. Indigenous people first cooked meat over open fires, and during colonial times, African slaves added marinades made with garlic, vinegar, and ají panca (red chili). Today, anticuchos bring together Peru’s rich culture and love for bold flavors.
What You’ll Need
- 1 lb (450 g) beef heart (or use beef or chicken)
- 2 tablespoons ají panca paste
- 3 garlic cloves, minced
- 1/4 cup red vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Wooden skewers (soak them in water before using)
How to Make Anticuchos
- Make the Marinade: Mix ají panca paste, garlic, vinegar, oil, cumin, salt, and pepper in a bowl.
- Marinate the Meat: Cut the meat into small pieces and soak it in the marinade for at least 2 hours (overnight is even better).
- Skewer the Meat: Thread the marinated pieces onto wooden skewers.
- Grill Them: Cook the skewers on a hot grill, turning them often, until the meat is slightly charred and juicy. Brush with extra marinade while grilling for even more flavor.
- Serve and Enjoy: Serve hot with boiled potatoes, corn, or a spicy ají sauce.
Why You’ll Love Anticuchos
- Big, Bold Flavors: A perfect mix of smoky, spicy, and savory.
- Quick and Easy: Simple to make and great for grilling.
- A True Taste of Peru: Eating them fresh off the grill feels like being in Peru!
Whether you’re enjoying them on the streets of Lima or grilling at home, anticuchos are more than just food – they’re a piece of Peru’s history and culture. Try them and taste what makes them so special
