Anticuchos are Peruvian grilled meat skewers marinated in aji panca, garlic, cumin, and vinegar, then charred hard over live fire. You make them by marinating cubed meat for several hours and grilling it fast and hot, basting with the leftover marinade until the outside is deeply charred.
Traditionally anticuchos are made with beef heart, a cut that goes back to the colonial era when enslaved and indigenous cooks in Peru were given the offal cuts wealthier households did not want, and turned them into one of the country's most beloved street foods. Today you will find both heart and more familiar cuts like sirloin sold from the same carts.
They are sold from smoking grills on street corners across Lima at night, usually with a piece of boiled potato and grilled corn on the same skewer or plate, and a fiery aji sauce on the side.
What Actually Matters
Do not walk away from the grill once the meat goes on. Anticuchos depend on high, direct heat for a short burst of time to build a hard char on the outside while the inside stays tender, and a distracted few minutes turns that char into overcooked, dry meat.
Anticuchos Recipe (Serves 4)
Prep time: 20 minutes, plus at least 4 hours to marinate. Cook time: 10 minutes. Total time: about 4 hours 30 minutes.
- 1 1/2 pounds beef sirloin (or beef heart, the traditional cut), cut into 1 inch cubes
- 3 tablespoons aji panca paste
- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Wooden or metal skewers
- Whisk together the aji panca paste, garlic, vinegar, cumin, oregano, oil, salt, and pepper to make the marinade.
- Toss the meat cubes in the marinade, cover, and refrigerate for at least 4 hours, or overnight for deeper flavor.
- If using wooden skewers, soak them in water for 30 minutes before grilling.
- Thread the marinated meat onto the skewers, 5 to 6 cubes each.
- Grill over high heat for 3 to 4 minutes per side, basting with any leftover marinade, until well charred outside and cooked to your preference.
- Rest the skewers for 3 minutes before serving alongside boiled potato and grilled corn.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 450 |
| Protein | 35 g |
| Fat | 32 g |
| Carbohydrates | 5 g |
These figures are a calculated estimate for one serving, not a lab-verified figure.
Tips and Storage
Aji panca has a smoky, mild heat that is worth sourcing as a paste rather than swapping in a different chili. Leftover cooked anticuchos keep in the fridge for up to 3 days and reheat well in a hot skillet for a minute per side.
Frequently Asked Questions
Is beef heart really traditional? Yes, it's the classic cut, with a firm, lean texture that takes well to marinating and grilling.
Can I substitute the aji panca? A mix of smoked paprika and a small amount of chili powder gets close, though the flavor will not be identical.
How spicy are anticuchos? Mild to moderate. Aji panca is more about smoky flavor than heat.
What do I serve with anticuchos? Boiled potato and grilled corn are the classic sides, with a spicy sauce on the side.
How long do leftovers keep? Up to 3 days refrigerated, reheated in a hot pan.
More From Wine Drop Cookery
This recipe is part of the Peruvian Recipes hub. For the gear used here, see Kitchen Essentials, Pots, Pans, and Cookware, and All Products.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.