Anticuchos de Carne: Grilled Beef Kabobs

Written by
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Marian Blazes
Updated 01/06/21
Grilled beef anticuchos de carne

​The Spruce / Nita West
Prep: 10 mins
Cook: 10 mins
Marinate: 12 hrs
Total: 12 hrs 20 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
434 Calories
19g Fat
9g Carbs
55g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 434
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 160mg 53%
Sodium 1293mg 56%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Protein 55g
Calcium 90mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Anticuchos are popular street food in South America, especially in Peru. The most traditional Peruvian anticuchos are made of beef heart, but marinated chicken (anticuchos de pollo) or steak anticuchos are also popular.

Peruvian-style anticuchos are seasoned with garlic, vinegar, cumin, and aji panca, a mild red chile pepper with a smoky flavor that is widely used in Peruvian cooking. You can find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets, or online.

Ingredients

  • 2 to 3 pounds steak (sirloin, tenderloin)
  • 12 cloves garlic
  • Water (as needed)
  • 1/2 cup vinegar (divided)
  • 1/4 cup smoky mild chile pepper paste (aji panca, if available)
  • 1 tablespoon cumin (plus a pinch for basting mixture)
  • 1 tablespoon salt
  • 2 teaspoons freshly ground pepper
  • 1/2 cup vegetable oil
  • Serving suggestion: rice and corn on the cob

Steps to Make It

  1. Gather the ingredients.

    Ingredients for grilled anticuchos de carne
    ​The Spruce / Nita West

  2. Cut the beef into 1 1/2-inch pieces, and place the pieces in a nonreactive bowl or dish.

    Cut the beef
    ​The Spruce / Nita West

  3. Mash or crush the garlic with a heavy utensil or with a mortar and pestle. Add a little water if necessary to make a paste.

    Mash garlic
    ​The Spruce / Nita West

  4. In a small bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.

    Mix garlic and vinegar and chile pepper paste
    ​The Spruce / Nita West

  5. Pour the marinade over the beef and mix well.

    Pour marinade over beef
    ​The Spruce / Nita West

  6. Cover and marinate the beef overnight in the refrigerator. If you are pressed for time, marinate the beef for at least 1 hour at room temperature.

    Cover and marinate
    ​The Spruce / Nita West

  7. Prepare the grill.

    Prepare grill
    ​The Spruce / Nita West

  8. Place the pieces beef onto the skewers (about 4 pieces on each skewer, depending on size).

    Place onto skewers
    ​The Spruce / Nita West

  9. Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.

    Make a basting mixture
    ​The Spruce / Nita West

  10. Grill the skewers for about 5 minutes on each side, or to the desired doneness. Baste the meat several times during cooking.

    Grill skewers
    ​The Spruce / Nita West

  11. Serve the anticuchos with rice and corn on the cob.

    Serve the anticuchos
    ​The Spruce / Nita West

  12. Enjoy!

    Grilled beef anticuchos
    ​The Spruce / Nita West

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