Anticuchos

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Trim every scrap of sinew and fat from the heart and cut into even 4 cm cubes.

   Mark done

2. Mix the ají panca paste, vinegar, garlic, cumin, oregano, salt, pepper and half the oil.

   Mark done

3. Turn the meat through it and refrigerate 5 hours.

   Mark done

4. Thread 3 or 4 cubes onto each soaked skewer, not packed tight.

   Mark done

5. Mix the remaining marinade with the rest of the oil for basting.

   Mark done

6. Build a charcoal fire until the coals are white, or heat a griddle until it smokes.

   Mark done

7. Grill the skewers 2 minutes on the first side without moving them.

   Mark done

8. Turn, baste, and grill 2 minutes more. They should be charred outside and pink within.

   Mark done

9. Mix the ají amarillo paste with the mayonnaise for a dipping sauce.

   Mark done

10. Serve with the boiled potato and corn and the sauce alongside.

    Mark done

Chef’s Tips

• Trim all the sinew. It never becomes tender.
• Two minutes a side, no more.
• Five hours in the marinade, not overnight.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Boiled potato and corn
• Chicha morada
• Cold beer

Storage & Reheating

Marinated raw skewers keep 1 day refrigerated. Cooked, eat at once.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.