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Peruvian Anticuchos Beef Skewers with Aji Panca and Potatoes
Lima's legendary street-food skewers: lean beef marinated in red wine vinegar, smoky Peruvian aji panca chili paste, garlic, cumin, and oregano, seared over blazing heat and served with golden boiled potatoes.
Prep
20 min
Cook
10 min
Total
30 min
Ingredients
servings
4
- Tender lean beef steak cut into 3cm flat pieces600 g
- Smoky Peruvian aji panca paste60 g
- Red wine vinegar45 ml
- Garlic cloves pasted5 clove
- Ground cumin1 tsp
- Dried oregano1 tsp
- Vegetable oil for basting30 ml
- Small yellow potatoes boiled400 g
- Fine sea salt5 g
Preparation Steps
1
Mix aji panca paste with red wine vinegar, garlic paste, ground cumin, dried oregano, salt, and half the oil. Coat beef cubes thoroughly and marinate for at least 2 hours.
2
Thread 3 to 4 pieces of marinated beef onto wooden skewers that have been pre-soaked in water.
3
Preheat grill pan over high heat. Sear skewers for 2-3 minutes per side, brushing continuously with remaining marinade mixed with oil. Serve sizzling hot alongside boiled and grilled yellow potatoes.
Cooking Journal
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Nutrition Facts
per servingCalories
340
Protein
35g
Carbohydrates
22g
Fat
12g
Allergens
Sulphur Dioxide & Sulphites
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
