clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ready to eat beef kabobs with two sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Noreen
  • Total Time: 1 hour 23 minutes
  • Yield: 4 people 1x


Anticuchos with red wine vinegar and dry oregano.


  • 1 pound of beef (we used chuck roast instead of heart), cut into 1-inch cubes


  • ½ cup ají panca paste
  • ¼ cup olive oil
  • 6 garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • 2 teaspoons dry oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon turmeric
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper

Aji Amarillo Salsa

  • ½ cup ají amarillo paste
  • 3 bunches of spring onions, roughly chopped
  • ¼ cup fresh cilantro, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 12 shallots, roughly chopped
  • 1 lime, juiced
  • 1 teaspoon sea salt


Stage 1 – Create Anticuchos Marinade

  1. In a large mixing bowl, start by adding your aji panca paste and garlic cloves together. Mix well
  2. Next, add your oregano, cumin, paprika, turmeric, sea salt and black pepper. The marinade will temporarily thicken as you stir the spices through the rest of the paste
  3. Add your olive oil and vinegar and stir thoroughly to complete the marinade
  4. Once the marinade is done, add your pieces of beef to the marinade. Toss the meat well through the marinade to ensure that each piece is well coated. Don’t be afraid to use your hands here to get the job done
  5. With your anticuchos marinated, set aside and refrigerate for at least 1 hour. The more time you allow it to marinade, the better, but 1 hour should be the minimum

Stage 2 – Create Aji Amarillo Salsa

  1. In a blender or food processor (on Amazon), combine your aji amarillo paste, spring onions, cilantro, garlic, shallots and lime juice
  2. Blend together until you get a smooth, saucy consistency. Taste and season with extra salt as needed, but then set your salsa aside

Stage 3 – Grill Your Anticuchos

  1. Take your anticuchos out of the fridge and allow to come to room temperature
  2. While they are, preheat your grill. Try to create a temperate, medium flame or heat on which to cook your anticuchos
  3. Once the flame is ready and your meat has come to room temperature, place your meat on skewers and then lay directly on the grill
  4. Grill the meat for 3-4 minutes on each side, depending on your preferred level of doneness
  5. Once the anticuchos are grilled and cooked, set on a plate alongside aji amarillo salsa, and enjoy!
  • Prep Time: 1 hour, 15 mins
  • Cook Time: 8 mins
  • Category: Meat Dishes
  • Cuisine: Peruvian