Chilean Anticuchos, or Skewers, have always been my favorite foods. They are a popular street food in Chile, especially around Chilean independence festivities.
Anticuchos are skewers of marinated meat, typically made from beef, although other meats such as sausages, chicken, or pork can also be used. The word “anticucho” is derived from the Quechua language. If you want to make Peruvian Anticuchos, here is the recipe: they use hearts and different seasonings.
To prepare Chilean anticuchos, the meat is cut into small cubes and marinated in a flavorful mixture. The marinade usually includes vinegar, garlic, cumin, paprika, oregano, salt, and pepper. The marinated meat is then threaded onto skewers, often alternating with pieces of vegetables such as bell peppers or onions.
Anticuchos are traditionally grilled over charcoal or an open flame, which adds a smoky flavor and a delicious char to the meat. The meat is tender and slightly charred on the outside while remaining juicy on the inside.
They are often accompanied by pebre, a mild salsa made with tomatoes, onions, cilantro, ají peppers, and garlic. The pebre is spooned over the anticuchos, adding an extra kick of flavor.
My grandfather made them for Fiestas Patrias or family gatherings, and now I must have them when visiting Chile. My husband, the grilling resident, prepared this recipe I just supervised 😉
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Chilean Anticuchos or Skewers
Learn the Chilean touch for this common meat dish.
- Total Time: 1 hour 30 minutes
- Yield: 30
Ingredients
- 4 pounds of pork loin
- juice of 2 lemons, pepper salt, honey, oregano
- 4 pounds of top sirloin beef, NY strip steak, or similar
- paprika, salt, pepper, red wine vinegar, oregano
- 2 onions
- 3 bell peppers
- 6 Longanizas (in the US buy Kielbasa or Spanish chorizo)
- bread to serve
- soaked bamboo or metal skewers
Instructions
- About 3 hours before grilling the Anticuchos. Clean the meat, and remove the nerves and fascias. Cut into pieces of 3-5 cm or 2″ per side approximately.
- Place the beef in a bowl and sprinkle with wine vinegar, just enough to wet the pieces, and season with salt, pepper, oregano, and paprika powder.
- Place the pork in a bowl, add lemon juice to wet the meat, and season with salt, pepper, and oregano. Use more salt than you think is necessary.
- Cover the meat and refrigerate it for 2 hours.
- If using bamboo skewers, soak them for 15 minutes so they do not catch fire.
- Cut the onion and bell pepper into large pieces.
- Cut the sausage into pieces.
- Assemble the Anticuchos in any combination you want. Preheat the grill to high heat. Baste with beer using a bundle of cilantro if desired during the cooking.
- Grill the Anticuchos for about 5 minutes per side.
- Warm the bread on the grill and bury it on the tip of the Anticucho right before serving.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Meat
- Method: Grilled
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 207
- Sugar: 1.1 g
- Sodium: 215.3 mg
- Fat: 8.1 g
- Saturated Fat: 2.9 g
- Carbohydrates: 2.1 g
- Fiber: 0.5 g
- Protein: 29.3 g
Anticuchos are Peruvian. This is a fact. Nothing Chilean about them. It’s like saying Chilean pizza or Chilean taco. Stop taking other countries food and claiming it as your own. You must have some decent of your own?
https://en.wikipedia.org/wiki/Anticucho
Stop putting a wedge, between Peru and Chile over a delicious dish. I am a Chilean and had enjoyed Anticuchos over Chicha , and told jokes with my Peruvian brothers for hours, sharing until almost the next day.
Anticuchos Is a peruvian Dish make with need heart. This is a brochett or skewers dish.
This is the recipe you are referring to https://www.chileanfoodandgarden.com/beef-heart-skewers-anticuchos-de-corazon/
Cheers.