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Peruvian Anticuchos de Carne

  • Prep Time:
  • 1 hour(s)
  • 15 mins
  • Cook Time:
  • 20 mins
  • Total Time:
  • 1 hour(s)
  • 35 mins

Anticuchos, or grilled meat skewers, are a popular street food in Peru. These skewers can be made from a variety of marinated meats from chicken and fish to beef heart. The base of the marinade is usually comprised of an acid, like vinegar or lime juice, aji panca chili paste plus various seasonings like soy sauce, cumin, oregano, garlic and even coca-cola. This version pairs skirt steak with a bright zippy marinade of lime, aji panca, cumin and oregano. Serve as the Peruvians do with a piece of crusty bread or boiled potatoes.

Want more flavors of Peru? Try our for Anticuchos de Pollo (savory chicken skewers) and Causa (a comforting layered potato dish).

Recipe by Asha Loupy


  • 2 tablespoons Aji Panca Paste
  • 1/2 cup freshly squeezed lime juice
  • 1 tablespoon soy sauce
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds skirt steak, cut across the grain in 1-inch strips
  • a href=""target=”_blank”>Maldon Sea Salt</a>, for garnish"

Special Equipment:

  • 6-inch wooden skewers, soaked for 20 minutes


In a large bowl, combine all ingredients with the exception of the beef and the skewers. Add meat and toss to coat. Cover bowl with plastic wrap, refrigerate and let marinate for 1 - 6 hours.

Remove the marinated steak from the refrigerator 30 minutes before cooking and let them come to room temperature. Thread one slice of skirt steak onto each skewer. Grill the skewers on medium high heat for 2-3 minutes per side, or until desired doneness.

Place skewers on a serving platter and garnish with a sprinkling of sea salt. Serve with crusty bread or boiled potatoes.