Ingredients
Units
- 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