14 Grilled Anticuchos Recipes That Bring Street Food Magic

Have you ever experienced the magic of Peruvian street food? Anticuchos are delicious grilled skewers that capture the heart of Peru with their smoky aroma and rich flavors. Typically made with marinated beef heart, these skewers are often paired with a zesty sauce for an unforgettable taste. I’ve put together 14 unique recipes that honor this traditional dish while adding a touch of creativity. Let’s explore these mouthwatering ideas that will surely bring a taste of Lima to your kitchen.

Classic Beef Heart Anticuchos

Anticuchos are a popular street food from Peru, traditionally made with marinated meat skewered and grilled to perfection. The most authentic version uses beef heart, which isn’t only flavorful but also a more economical cut of meat. When prepared correctly, beef heart becomes tender and absorbs the delicious marinade, resulting in a dish that’s rich in taste and history.

The dish is often served with a side of potatoes and a tangy dipping sauce, making it a complete and satisfying meal.

To prepare Classic Beef Heart Anticuchos, you’ll need to marinate the beef heart in a mixture of spices, vinegar, and other aromatics. This not only infuses the meat with flavor but also helps tenderize it. After marinating, the beef heart is cut into bite-sized pieces, skewered, and grilled until charred and smoky.

Whether you’re hosting a barbecue or simply trying something new, these anticuchos are sure to impress your family and friends.

Ingredients (Serves 4-6)

1 lb beef heart, cleaned and trimmed
1/4 cup red wine vinegar
1 tablespoon aji panca paste (or substitute with smoked paprika)
1 tablespoon garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
12-15 wooden skewers, soaked in water for 30 minutes
Lemon wedges, for serving
Fresh parsley, for garnish

Cooking Instructions

Prepare the Beef Heart: Start by thoroughly cleaning the beef heart under cold water. Remove any fat and connective tissue, and trim it into bite-sized pieces, approximately 1 to 2 inches in size. This will help the meat cook evenly and retain its juiciness.
Make the Marinade: In a large bowl, combine the red wine vinegar, aji panca paste, minced garlic, cumin, oregano, salt, black pepper, and olive oil. Whisk these ingredients together until well blended. The acidity from the vinegar helps tenderize the meat while the spices infuse it with rich flavors.
Marinate the Beef Heart: Add the beef heart pieces to the marinade and mix well to guarantee that each piece is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor. This step is vital for allowing the meat to absorb the flavors of the marinade.
Prepare the Grill: Preheat your grill to medium-high heat. If using charcoal, make sure the coals are glowing and covered in ash. For gas grills, allow sufficient time to heat up. A hot grill will help achieve a nice char on the meat, giving the anticuchos a delicious smoky flavor.
Skewer the Meat: Take the marinated beef heart pieces out of the refrigerator and thread them onto the soaked wooden skewers. Leave a little space between each piece to guarantee even cooking.
Grill the Anticuchos: Place the skewers on the hot grill and cook for about 3-4 minutes on each side, or until the meat is charred and cooked to your desired level of doneness. Avoid overcooking, as beef heart can become tough if left on the grill for too long.
Serve: Once grilled, remove the anticuchos from the skewers and arrange them on a serving platter. Garnish with fresh parsley and serve with lemon wedges for squeezing over the top. These flavors complement the rich taste of the beef heart beautifully.

Extra Tips

When cooking Classic Beef Heart Anticuchos, it’s important to keep an eye on the grill temperature to avoid burning the skewers. If you’re unsure about the doneness, slice a piece open to check for a medium-rare finish, which keeps the meat tender and juicy.

Additionally, consider serving your anticuchos with a side of traditional Peruvian sauces like ají verde or a tangy salsa to enhance the overall flavor experience. Enjoy your culinary adventure!

Spicy Chicken Anticuchos

Anticuchos are a popular street food in Peru, traditionally made with marinated meat skewered and grilled to perfection. The most common version features beef heart, but chicken is a delicious and accessible alternative that can be just as flavorful.

Spicy Chicken Anticuchos are marinated in a zesty blend of spices, garlic, and aji pepper, providing a delightful kick that elevates this dish to a new level. Grilling the skewers brings out the smoky flavor and guarantees that the chicken remains juicy and tender.

When preparing Spicy Chicken Anticuchos, it’s crucial to use high-quality chicken and fresh ingredients for the marinade. The key to a great anticucho lies in the marination process, which allows the flavors to penetrate the meat.

Serve these spicy skewers with a side of tangy salsa or a revitalizing salad for a complete meal that will impress your family and friends at any gathering.

Ingredients (Serves 4-6):

1.5 lbs boneless, skinless chicken thighs
4 tablespoons vegetable oil
3 tablespoons red wine vinegar
3 cloves garlic, minced
1 tablespoon aji amarillo paste (or other chili paste)
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh lime juice
1 red onion, cut into chunks
1 bell pepper, cut into chunks (optional)
Wooden or metal skewers

Cooking Instructions:

Prepare the Marinade: In a mixing bowl, combine the vegetable oil, red wine vinegar, minced garlic, aji amarillo paste, cumin, paprika, salt, black pepper, and lime juice. Whisk the mixture until well blended. The marinade will infuse the chicken with rich flavors and tenderize the meat.
Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and add them to the marinade. Make sure that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, but for the best results, let it marinate for 4-6 hours or overnight.
Prepare the Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill. If using metal skewers, you can skip this step. Once ready, alternate threading the marinated chicken pieces with chunks of red onion and bell pepper onto the skewers.
Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. A good sear is vital for flavor and texture.
Grill the Anticuchos: Place the skewers on the hot grill and cook for about 10-12 minutes, turning occasionally. The chicken should be cooked through and have nice grill marks. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve the Spicy Chicken Anticuchos with your choice of dipping sauce, fresh lime wedges, and enjoy!

Extra Tips:

For an added depth of flavor, consider adding a splash of soy sauce or a teaspoon of brown sugar to the marinade. If you prefer additional spice, feel free to adjust the amount of aji amarillo paste to your taste.

Pairing these anticuchos with a side of Peruvian corn salad or a light cucumber salad can help balance the heat. Enjoy experimenting with different vegetables on the skewers, such as zucchini or cherry tomatoes, for a colorful and nutritious twist.

Vegetarian Mushroom Anticuchos

Vegetarian Mushroom Anticuchos are a delightful twist on the traditional Peruvian dish, offering a hearty and flavorful option for those who prefer plant-based meals. These skewers are made with marinated mushrooms, which aren’t only packed with umami flavor but also have a meaty texture that makes them an excellent substitute for meat.

The marinade, usually composed of spices, garlic, and vinegar, infuses the mushrooms with rich flavors that are enhanced when grilled to perfection. Grilling the mushrooms brings out their natural juices, creating a smoky, charred exterior while keeping the inside tender and juicy.

Vegetarian Mushroom Anticuchos are perfect for a summer barbecue or as an appetizer for a gathering. Served with a side of vibrant green sauce, such as aji verde or chimichurri, these skewers will impress both vegetarians and meat-lovers alike.

Ingredients (serving size: 4-6 people):

1 pound of portobello mushrooms, cleaned and sliced into 1-inch pieces
1 pound of cremini mushrooms, cleaned and halved
1/4 cup olive oil
1/4 cup red wine vinegar
4 cloves garlic, minced
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 tablespoon fresh lime juice
Fresh cilantro, chopped (for garnish)
Skewers (soaked in water if wooden)

Cooking Instructions:

1. Marinate the Mushrooms: In a large bowl, combine olive oil, red wine vinegar, minced garlic, smoked paprika, ground cumin, chili powder, lime juice, salt, and pepper. Whisk the ingredients together until well blended.

Add the sliced portobello and halved cremini mushrooms to the bowl, tossing them gently to guarantee they’re evenly coated in the marinade. Cover and let the mushrooms marinate in the refrigerator for at least 30 minutes, or up to a few hours for a more intense flavor.

2. Prepare the Grill: Preheat your grill to medium-high heat. If using wooden skewers, confirm they’ve been soaked in water for at least 30 minutes to prevent burning.

3. Skewer the Mushrooms: Once the mushrooms have marinated, remove them from the bowl and thread them onto the skewers. Alternate between portobello and cremini mushrooms to create a colorful presentation.

Leave a little space between each mushroom for even cooking.

4. Grill the Anticuchos: Place the skewers on the preheated grill. Grill for about 10-12 minutes, turning occasionally, until the mushrooms are tender and have nice grill marks.

Keep an eye on them to avoid burning.

5. Serve: Once cooked, remove the skewers from the grill and let them cool for a minute. Garnish with fresh cilantro and serve with your choice of dipping sauce, such as aji verde or chimichurri.

Extra Tips:

For an added layer of flavor, consider adding other vegetables to your skewers, such as bell peppers, zucchini, or red onions.

You can also adjust the spices in the marinade to suit your taste preferences, adding more heat or smokiness as desired. If you’re preparing these for a gathering, they can be made ahead of time, marinated, and then grilled just before serving, guaranteeing they’re fresh and hot.

Enjoy experimenting with different sauces and sides to complement your Vegetarian Mushroom Anticuchos!

Grilled Shrimp Anticuchos

Grilled Shrimp Anticuchos are a delicious and vibrant Peruvian dish that brings together the smokiness of grilled shrimp with a medley of spices and vibrant flavors. Traditionally, anticuchos are made with beef heart, but shrimp offers a lighter option that’s equally satisfying and perfect for those who prefer seafood.

Marinated in a zesty blend of spices, these shrimp skewers aren’t only quick to prepare but also make for a fantastic appetizer or main course at summer barbecues or casual dinners.

To create the perfect Grilled Shrimp Anticuchos, the key lies in the marinade. A mixture of garlic, cumin, chili powder, and lime juice infuses the shrimp with a burst of flavor that complements the natural sweetness of the seafood.

Grilling them on skewers allows for even cooking and a beautiful char that enhances the overall dish. Serve with a side of salsa or a tangy dipping sauce to elevate the experience, and watch your guests rave about this delightful dish.

Ingredients (serves 4-6 people):

1 pound large shrimp, peeled and deveined
3 tablespoons olive oil
3 tablespoons fresh lime juice
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional for heat)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Skewers (soaked in water if using wooden ones)

Cooking Instructions:

Prepare the Marinade: In a mixing bowl, combine the olive oil, lime juice, minced garlic, ground cumin, smoked paprika, chili powder, salt, black pepper, and cayenne pepper (if using). Whisk the ingredients together until well-blended.
Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl with the marinade. Toss the shrimp gently to guarantee they’re fully coated. Cover the bowl with plastic wrap or transfer the shrimp to a resealable bag and refrigerate for at least 30 minutes, allowing the flavors to meld and infuse the shrimp.
Preheat the Grill: While the shrimp is marinating, preheat your grill to medium-high heat. If using wooden skewers, confirm they’ve been soaked in water for at least 30 minutes to prevent burning.
Skewer the Shrimp: After marinating, thread the shrimp onto the skewers, making sure to leave a little space between each piece for even cooking. This should make about 4-6 skewers depending on the size of the shrimp.
Grill the Shrimp: Place the skewered shrimp on the preheated grill. Cook for about 2-3 minutes on each side, or until the shrimp are opaque and have nice grill marks. Be careful not to overcook them, as shrimp can become tough when overdone.
Serve: Once done, remove the skewers from the grill and transfer them to a serving platter. Garnish with chopped cilantro and serve with lime wedges on the side for an extra zesty kick.

Extra Tips:

For an even more authentic flavor, consider adding aji amarillo paste to the marinade, which is a traditional Peruvian chili paste that adds a unique warmth and depth.

Additionally, feel free to experiment with different vegetables on the skewers, such as bell peppers or red onions, to add color and texture to your dish.

When grilling, verify your grill grates are well-oiled to prevent sticking, and keep a close eye on the shrimp to achieve that perfect char without overcooking.

Enjoy your flavorful Grilled Shrimp Anticuchos!

Anticuchos With Peruvian Spices

Anticuchos are a beloved street food in Peru, traditionally made with marinated beef heart skewered and grilled to perfection. However, this recipe puts a spin on the classic with a blend of vibrant Peruvian spices that elevate the dish, making it a delightful addition to any gathering. The spices not only enhance the flavor of the meat but also pay homage to the rich culinary heritage of Peru.

Paired with a zesty dipping sauce, these anticuchos are bound to impress your family and friends. In this recipe, we’ll be using tender beef, infused with the aromas of cumin, paprika, and ají amarillo, a unique Peruvian chili pepper. This combination creates a mouthwatering dish that’s both savory and slightly spicy. Perfect for barbecues or casual dinners, grilled anticuchos with Peruvian spices are easy to prepare and packed with flavor, making them a fantastic option for serving 4-6 people.

Ingredients:

2 lbs beef sirloin or beef heart, cut into 1-inch cubes
1/4 cup olive oil
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 teaspoons dried oregano
1-2 teaspoons ají amarillo paste (adjust to taste)
Juice of 2 limes
Salt and pepper to taste
12-15 wooden or metal skewers
Fresh parsley or cilantro for garnish (optional)
Aji verde or chimichurri sauce for dipping (optional)

Cooking Instructions:

Prepare the Marinade: In a large mixing bowl, combine the olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, ají amarillo paste, lime juice, salt, and pepper. Whisk the ingredients together until well blended to create a fragrant marinade.
Marinate the Beef: Add the beef cubes to the marinade, making sure they’re all well-coated. Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Allow the beef to marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
Soak Skewers (if wooden): If you’re using wooden skewers, soak them in water for at least 30 minutes prior to grilling. This will prevent them from burning on the grill.
Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, let the coals burn down until they’re covered with white ash.
Skewer the Beef: After marinating, take the beef cubes out of the marinade and thread them onto the skewers. Leave a little space between each piece to allow for even cooking.
Grill the Anticuchos: Place the skewers on the preheated grill. Cook for about 10-15 minutes, turning occasionally until the beef is nicely charred and cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of about 135°F (57°C).
Serve: Once grilled, remove the skewers from the grill and let them rest for a few minutes. Serve the anticuchos hot, garnished with fresh parsley or cilantro if desired. Offer aji verde or chimichurri sauce for dipping.

Extra Tips: When making grilled anticuchos, it’s crucial not to overcrowd the skewers, as this can lead to uneven cooking. If you’re using beef heart, ensure it’s cleaned and trimmed properly for the best texture.

Feel free to experiment with the marinade by adding other spices or herbs to suit your taste. Additionally, serving the anticuchos with grilled corn or potatoes can create a delightful and complete Peruvian-inspired meal.

Marinated Pork Anticuchos

Anticuchos are a traditional Peruvian dish that consists of skewered and grilled meats, often served with a spicy sauce or dipping sauce. These delicious marinated pork anticuchos aren’t only flavorful but also incredibly easy to prepare. The marinating process infuses the pork with a rich blend of spices, creating a mouthwatering dish that’s perfect for gatherings or a casual family meal.

The smoky flavors from the grill enhance the taste even further, making these skewers irresistible.

To make marinated pork anticuchos, you’ll need to start by preparing a tangy marinade that combines ingredients like garlic, cumin, and vinegar. The pork should be cut into bite-sized pieces, allowing the marinade to penetrate deeply. After marinating, the pork is threaded onto skewers and grilled until perfectly charred and juicy.

Serve these skewers with a side of spicy sauce, grilled vegetables, or a fresh salad for a complete meal that’s certain to impress.

Ingredients (Serving size: 4-6 people)

2 pounds pork shoulder or tenderloin, cut into 1-inch cubes
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon chili powder (optional, for heat)
8-10 wooden skewers (soaked in water for 30 minutes)

Cooking Instructions

Prepare the Marinade: In a large mixing bowl, combine minced garlic, ground cumin, paprika, red wine vinegar, soy sauce, vegetable oil, black pepper, salt, and chili powder (if using). Whisk the ingredients together until they form a smooth marinade.
Marinate the Pork: Add the cubed pork to the marinade, guaranteeing that each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This allows the flavors to meld and the pork to tenderize.
Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are glowing red and covered with white ash.
Skewer the Pork: Thread the marinated pork pieces onto the soaked wooden skewers, leaving a little space between each piece to guarantee even cooking. You can also add vegetables like bell peppers or onions between the pieces of pork for added flavor and color.
Grill the Anticuchos: Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the pork is cooked through and has nice grill marks. The internal temperature should reach 145°F (63°C).
Serve: Remove the skewers from the grill and let them rest for a couple of minutes. Serve hot, accompanied by your favorite dipping sauce, such as aji sauce or chimichurri, and enjoy!

Extra Tips

When preparing marinated pork anticuchos, feel free to experiment with the marinade ingredients to suit your taste. You can add herbs like oregano or cilantro for a fresh flavor, or adjust the spice levels according to your preference.

Additionally, verify that your grill is well-oiled to prevent sticking, and keep a close eye on the skewers while they cook to avoid over-charring. For a fun presentation, serve the skewers with lime wedges and fresh cilantro on the side.

Anticuchos With Aji Verde Sauce

Anticuchos are a traditional Peruvian dish that showcases the rich flavors and diverse culinary heritage of the region. These skewered and grilled morsels, typically made with marinated beef heart or other meats, are both savory and satisfying. The addition of Aji Verde sauce—a vibrant green sauce made with fresh herbs, peppers, and tangy lime juice—elevates the dish with a zesty kick that perfectly complements the smoky flavors from grilling.

This dish isn’t only delicious but also a great way to introduce your friends and family to the unique tastes of Peruvian cuisine. When preparing Grilled Anticuchos with Aji Verde Sauce, it’s important to marinate the meat to absorb the bold flavors. The skewers are typically served with boiled potatoes or corn for a complete meal.

Whether you’re hosting a summer barbecue or simply looking to enjoy a taste of Peru at home, this dish is sure to impress. Follow the recipe below to create a delightful meal that serves 4-6 people.

Ingredients

2 pounds beef heart (or beef sirloin, cut into 1-inch cubes)
1 cup red wine vinegar
4 cloves garlic, minced
2 teaspoons cumin
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon vegetable oil
Wooden skewers (soaked in water for 30 minutes)

For Aji Verde Sauce:

1 cup fresh cilantro, chopped
1 jalapeño pepper, chopped (seeds removed for less heat)
2 cloves garlic, minced
1 lime, juiced
1/2 cup mayonnaise
Salt and pepper to taste
Water (to thin the sauce if necessary)

Cooking Instructions

Prepare the Marinade: In a large mixing bowl, combine the red wine vinegar, minced garlic, cumin, paprika, salt, black pepper, and vegetable oil. Whisk together until well blended.
Marinate the Meat: Add the cubed beef heart (or beef sirloin) to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight. This allows the flavors to penetrate the meat.
Make the Aji Verde Sauce: In a blender or food processor, combine the cilantro, jalapeño, minced garlic, lime juice, mayonnaise, salt, and pepper. Blend until smooth. If the sauce is too thick, add a little water to reach your desired consistency.
Preheat the Grill: Prepare your grill for medium-high heat. If using charcoal, allow the coals to ash over; if using a gas grill, preheat for about 10-15 minutes.
Skewer the Meat: Once marinated, thread the beef cubes onto the soaked wooden skewers, leaving a little space between each piece to guarantee even cooking.
Grill the Anticuchos: Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally. Grill until the meat is cooked to your desired doneness and has a nice char on the outside.
Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve with the Aji Verde sauce on the side for dipping, alongside boiled potatoes or corn if desired.

Extra Tips

To enhance the flavor of your Anticuchos, consider adding a pinch of chili powder or cayenne to the marinade for extra heat. You can also experiment with different proteins, such as chicken or shrimp, for variety.

If you’re serving the dish at a gathering, prepare the Aji Verde sauce ahead of time and store it in the refrigerator; it can also be used as a condiment for other grilled meats or vegetables. Enjoy the vibrant flavors and the joy of sharing this Peruvian delicacy with your loved ones!

Sweet Potato and Anticuchos Skewers

Sweet Potato and Anticuchos Skewers are a delightful fusion of traditional Peruvian anticuchos, typically made with marinated meat, and the earthy sweetness of roasted sweet potatoes. This dish is perfect for those who enjoy a vibrant and flavorful meal that’s both satisfying and unique.

The combination of tender, juicy grilled skewers paired with the caramelized sweetness of the sweet potatoes creates an irresistible flavor profile that will impress your guests at any gathering.

In this recipe, we’ll explore how to create these delicious skewers from scratch, including a zesty marinade that enhances the flavors of the meat and perfectly complements the sweet potatoes. Whether you’re hosting a summer barbecue or simply craving a comforting dish, these Sweet Potato and Anticuchos Skewers will definitely become a favorite in your culinary repertoire.

Ingredients (serving size: 4-6 people)

1 pound of beef sirloin, cut into 1-inch cubes
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons aji amarillo paste (or substitute with chili paste)
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
Skewers (wooden or metal)

Cooking Instructions

Prepare the Marinade: In a bowl, whisk together the olive oil, red wine vinegar, aji amarillo paste, minced garlic, ground cumin, smoked paprika, salt, and pepper. This flavorful marinade will infuse the beef with delicious spices and a hint of heat.
Marinate the Beef: Add the cubed beef sirloin to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally, overnight to allow the flavors to meld and penetrate the meat.
Cook the Sweet Potatoes: While the beef is marinating, preheat your grill to medium-high heat. Boil the sweet potato cubes in salted water for about 10 minutes or until they’re slightly tender but not fully cooked. Drain and set aside to cool slightly.
Skewer the Ingredients: Once the beef has marinated and the sweet potatoes are ready, assemble skewers by alternately threading the marinated beef and sweet potato cubes onto the skewers. Leave a bit of space between each piece to guarantee even cooking.
Grill the Skewers: Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the beef is cooked to your desired doneness and the sweet potatoes are tender and slightly charred.
Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve hot with your favorite dipping sauce or a side salad for a complete meal.

Extra Tips

For an extra layer of flavor, consider adding bell peppers, onions, or cherry tomatoes to the skewers along with the beef and sweet potatoes.

You can also use a different protein, such as chicken or shrimp, if you prefer. Just keep in mind that cooking times may vary based on the protein you choose.

Pin This Now to Remember It Later

Pin This

Additionally, soaking wooden skewers in water for at least 30 minutes before grilling can help prevent them from burning on the grill. Enjoy experimenting with different spices and flavors to make this dish your own!

Anticuchos With Chimichurri

Anticuchos, a traditional Peruvian dish, consist of marinated grilled skewers that are often made with beef heart, but can also be prepared using other meats like chicken or pork. The marination process typically involves a rich blend of spices, vinegar, and sometimes even beer, which imparts a unique flavor to the meat.

When paired with a vibrant chimichurri sauce, the dish takes on an incredible balance of savory, tangy, and herbal notes that complement the smoky grilled meat. This dish isn’t only delicious but also a perfect option for gatherings or barbecues, allowing the bold flavors of Peru to shine through in every bite.

Chimichurri, a classic Argentinian sauce, is made with fresh herbs, garlic, vinegar, and oil, providing a zesty topping that livens up the grilled anticuchos. In this recipe, we’ll prepare both the anticuchos and the chimichurri from scratch, allowing you to enjoy an authentic and satisfying dining experience.

The combination of grilled meat skewers and chimichurri is sure to wow your family and friends, making it a must-try for any grilling enthusiast.