Anticuchos de Carne: Grilled Beef Kabobs

By Marian Blazes

Updated 11/12/18

Grilled Beef Anticuchos - Anticuchos de Carne
Marian Blazes
Ratings
(19)
  • Total: 12 hrs 20 mins
  • Prep: 12 hrs
  • Cook: 20 mins
  • Yield: 4 to 6 servings (8 skewers)
Nutritional Guidelines (per serving)
434 Calories
19g Fat
9g Carbs
55g Protein
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Nutrition Facts
Servings: 4 to 6 servings (8 skewers)
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 a 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.

Anticuchos are best if the meat is allowed to marinate overnight before it is grilled.

Ingredients

  • 2 to 3 pounds steak (sirloin, tenderloin)
  • 12 cloves of 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

Steps to Make It

  1. Gather the ingredients.

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

  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.

  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.

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

  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.

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

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

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

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

  12. Enjoy!