Peruvian Beef Anticuchos

Method

1. 1

   Soak skewers

   Submerge 8 wooden skewers in cold water for 20 minutes, keeping them fully covered.

2. 2

   Mix marinade

   Stir the aji panca paste, garlic, vinegar, oil, cumin, oregano, salt and pepper in a bowl until smooth.

3. 3

   Cut beef

   Cut the beef into evenly sized 3 cm cubes.

4. 4

   Marinate beef

   Coat the beef cubes evenly with the marinade, cover and refrigerate for 30 minutes.

5. 5

   Heat the grill

   Preheat a grill or griddle pan over high heat for 5 minutes, until very hot.

6. 6

   Thread skewers

   Thread the marinated beef onto the 8 skewers, leaving a little space between each piece.

7. 7

   Grill beef

   Grill over high heat for 8 to 10 minutes, turning every 2 minutes, until browned and the centre of the largest cube reaches 63°C; rest for 3 minutes.

8. 8

   Serve

   Serve the skewers with lime wedges for squeezing over.

Tips

• Keep the skewers fully submerged while soaking to help prevent scorching.
• Cook in batches if needed so the grill or pan stays hot and the beef browns rather than steams.
• Use a clean thermometer to check the largest beef cube reaches 63°C, then rest the skewers for 3 minutes.

Swaps

• A mild vinegar can replace the red wine vinegar.
• Sunflower oil can replace the vegetable oil.

Storing

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently until hot throughout.