Anticuchos: Peruvian Beef Skewers

Ingredients

• 3 tablespoons aji amarillo paste
• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice
• 4 cloves garlic cloves
• 1 teaspoon ground cumin
• ¾ teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1.5 pounds beef sirloin or tenderloin, cut into 1.5-inch cubes
• ½ pound beef heart, trimmed and cut into 1.5-inch cubes
• 1 medium yellow onion
• ½ teaspoon kosher salt
• ¼ cup fresh cilantro, roughly chopped
• 2 limes lime wedges

Instructions

1. 1

   In a blender, combine 3 tablespoons aji amarillo paste, 0.25 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, and 2 tablespoons fresh lime juice. Peel and mince 4 garlic cloves, then add them to the blender along with 1 teaspoon ground cumin, 0.75 teaspoon dried oregano, 1 teaspoon kosher salt, and 0.5 teaspoon black pepper. Blend until completely smooth and emulsified — the marinade should look uniform and silky, with no visible chunks of garlic or spice.

2. 2

   If using wooden skewers, soak 8 to 10 skewers in water for at least 20 minutes while you prep the meat — this prevents charring during cooking. Pat 1.5 pounds beef sirloin completely dry with paper towels, then cut into uniform 1.5-inch cubes. Trim 0.5 pound beef heart of any excess fat or silverskin (the tough membrane), then cut it into the same 1.5-inch cubes. Uniformly sized pieces ensure even cooking.

3. 3

   Place all the beef cubes in a large bowl and pour the aji amarillo marinade over them, stirring gently to coat each piece. Cover and refrigerate for 15–20 minutes — don't marinate longer or the acidic vinegar will begin to break down the protein texture.

4. 4

   While the beef marinates, peel 1 medium yellow onion and cut it into roughly 1.5-inch chunks, separating the layers. These will go between the beef pieces on the skewers.

5. 5

   Thread the marinated beef and onion chunks onto your presoaked wooden skewers or metal skewers, alternating beef cubes with onion pieces — start and end with beef. You should fit about 5–6 beef cubes and 3–4 onion chunks per skewer. Don't crowd them; leave a tiny bit of space so heat can circulate and cook them evenly.

6. 6

   Heat a grill or grill pan to medium-high heat (around 450°F). If using a grill pan on the stovetop, preheat it for 2–3 minutes until a drop of water sizzles and evaporates instantly on the surface. Lightly oil the grates or pan with a high-heat oil to prevent sticking.

7. 7

   Carefully place the skewers on the hot grill. Don't move them for 3–4 minutes — let them develop a dark, caramelized crust on the first side. This browned surface traps the marinade flavors inside. You should hear a steady, confident sizzle.

8. 8

   Using tongs or a grill spatula, rotate each skewer 90 degrees (a quarter turn) and cook for another 2–3 minutes. Rotate once more and cook for 2–3 minutes more. The beef should be well-browned on all sides with charred edges, and the onion should be lightly caramelized and tender. For medium doneness, the internal temperature at the thickest part of the beef should reach 130–135°F on an instant-read thermometer.

9. 9

   Transfer the skewers to a serving platter and let them rest for 2 minutes — this allows the juices to reabsorb into the meat. Scatter 0.25 cup fresh cilantro over the top and arrange 2 lime wedges alongside for squeezing. Serve immediately while the meat is still hot and the edges remain crispy.

Tools you’ll need

• blender
• 8–10 wooden or metal skewers (10–12 inches)
• large bowl
• grill or grill pan
• grill spatula or tongs
• instant-read thermometer
• serving platter

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