Anticuchos

These Peruvian beef skewers pack layers of flavor that build overnight as sirloin cubes soak in a fiery, vinegar-forward marinade.

Jalapeños and garlic form the flavor backbone, while cumin and oregano add earthy warmth and red wine vinegar brings that signature tang.

Grilling over mesquite wood (or adding wood chips to your grill) gives smoky char that makes these taste like they came from a Lima street cart.

Serve with warm flour tortillas, cold beer, and lime wedges for squeezing.

Chef Tips

• Marinate overnight: This isn’t optional; the acidic marinade tenderizes beef and infuses deep flavor
• Cut uniform cubes: Same-sized pieces cook evenly; aim for 1-inch cubes throughout
• Don’t crowd skewers: Leave a tiny gap between cubes so heat circulates and edges char properly
• Baste while grilling: Brush with reserved marinade (boiled first if using raw marinade) for extra flavor layers

Variations

• Use beef heart (traditional Peruvian style) for authentic anticuchos de corazón
• Try chicken thighs instead of beef for quicker-cooking skewers
• Add bell pepper and onion chunks between meat cubes for veggie char