Ingredients
Equipment
Method
Making the Anticuchos
- In a bowl, whisk together aji amarillo paste, garlic, red wine vinegar, olive oil, cumin, smoked paprika, salt, and pepper until smooth and vibrant.
- Add beef cubes to the marinade, toss to coat, cover, and chill for at least 2 hours (or overnight) to infuse flavor deeply.
- Soak wooden skewers for 30 minutes. Thread beef cubes alternating with onion wedges and bell pepper pieces.
- Heat grill to medium-high (about 400°F), brush grates with oil to prevent sticking.
- Arrange skewers on hot grill, cooking 3–4 minutes per side until exterior is crisp and smoky.
- Transfer skewers to a platter, let rest for 5 minutes, then garnish with fresh cilantro and lime wedges.
Nutrition
Notes
For an extra touch, sprinkle fresh cilantro and lime zest before serving. Allow skewers to rest before serving for maximum juiciness.
