Peruvian Anticuchos: Marinated beef and chicken skewers (not the hearts!)

Anticuchos are traditionally made with beef hearts. They’re marinated for a long time and then grilled. The marinating part is the most important because it makes the tough meat tender. So if you’re using hearts or another tough meat, plan this recipe way in advance or you’re going to be chewing something that tastes like exactly what you think beef heart will taste like. If you marinate it, however, you’ll be pleasantly surprised by the flavour and texture. And if you have a charcoal grill you’ll be even happier, both with this meal and with life in general. You can also bake the meat and it works out okay, but grilling is the best.

Marinated and Grilled Chicken skewers (kebabs)

• 6 cloves garlic
• 1 fresh mild chili pepper, seeded and deviened, or 2 tbsp mild chile pepper paste, preferably aji panca, but who has that lying around? (Or just toss one mild fresh chili pepper in the blender with the other marinade ingredients. Works just as well)
• 1/4 cup vinegar, divided
• 1/2 tablespoon ground cumin
• 1/2 tablespoon salt
• 1 teaspoon freshly ground pepper
• 6 chicken breasts
• 2 tbsp high-heat oil (sunflower, vegetable, etc)
• 6 large Wooden skewers (use 30 or so toothicks if you have a grill the meat can’t fall through. Or skip the skewers altogether if you’re baking the meat. Then use toothpicks to serve the chicken as an appetizer if you want, or not)

1. In a bender combine the garlic with two tbsp of the vinegar, the chile pepper paste (or 1 seeded chili pepper), cumin, salt, and pepper.
2. Cut the chicken breasts into 1 1/2 inch cubes. Place in a seal-able plastic bag or large bowl with the marinade and mix well to coat the chicken. Leave in the marinade (in the fridge) for at least one hour, or up to overnight. The chicken will only get better the longer you wait, up to that amount of time.
3. Soak the skewers while the chicken marinates. You can soak them overnight too if you want, but at least one hour should be fine.
4. Remove the chicken from the marinade and place on the skewers.
5. Make a basting mixture of the oil, remaining 2 tbsp vinegar, and a pinch of ground cumin.
6. Heat the grill, and grill chicken for 5 minutes on each side. Baste chicken when you turn it over using a grill brush. (Or preheat the oven to 350 F and bake chicken on a baking sheet in a single layer for about 15 minutes.
7. Remove a piece of chicken from the oven or grill and cut into it to check if it’s done, or use a meat thermometre. If the chicken is still pink on the inside, place it back on the grill or in the oven for a few more minutes. If baking, place the cooked chicken pieces on paper towel to absorb excess fat before serving.
8. Serve over cilantro rice with fresh lime slices and aji panca dipping sauce (or other chili pepper seeded and blended with a little salt and a little oil).

Sirloin or Tenderloin Beef Anticuchos

• 6 cloves garlic
• 1/2 tablespoon cumin
• 1 fresh mild chili pepper, seeded and deviened, or 2 tbsp mild chile pepper paste, preferably aji panca, but who has that lying around? (Or just toss one mild fresh chili pepper in the blender with the other marinade ingredients. Works just as well)
• 1/4 cup vinegar, divided
• 1/2 tablespoon salt
• 1 teaspoon freshly ground pepper
• 2-3 lbs steak (sirloin, tenderloin or other tougher, cheaper meat)
• 2 tbsp high-heat oil (sunflower, vegetable, etc)
• 6 large Wooden skewers (use 30 or so toothicks if you have a grill the meat can’t fall through. Or skip the skewers altogether if you’re baking the meat. Then use toothpicks to serve the chicken as an appetizer if you want, or not.

1. In a bender combine the garlic with two tbsp of the vinegar, the chile pepper paste (or 1 seeded chili pepper), cumin, salt, and pepper.
2. Cut beef into 2 inch pieces (good luck getting perfect cubes) and place in a large bowl or plastic bag with the contents of the blender. Mix well to coat the beef. Leave in the marinade (in the fridge) for at least one hour, or up to overnight. The beef will only get better the longer you wait, up to that amount of time.
3. Soak the skewers while the beef marinates. You can soak them overnight too if you want, but at least one hour should be fine.
4. Remove the beef from the marinade and place on the skewers (about 4 pieces of beef per skewer, or one per toothpick).
5. Make a basting mixture of the oil, remaining 2 tbsp vinegar, and a pinch of ground cumin.
6. Heat the grill, and grill beef for 5 minutes on each side. Baste when you turn it over, using a grill brush. (Or preheat the oven to 350 F and bake beef on a baking sheet in a single layer for about 15 minutes.)
7. Remove a piece of beef from the oven or grill and cut into it to check if it’s done to your preference. Generally anticuchos are at least medium, or even medium-well but don’t overdue it. Even marinated meat can become tough meat. Use a meat thermometre if you want to be more precise. If baking, place the cooked beef on paper towel before serving to absorb excess fat.
8. Serve over cilantro rice with fresh lime slices and aji panca dipping sauce (or other chili pepper seeded and blended with a little salt and a little oil).