Smoky Peruvian Anticucho Beef Skewers with Aji Amarillo Crema Tips, FAQ & printable recipe

Tips for success

For an even more authentic experience, serve the skewers with a side of corn on the cob or a fresh salad of thinly sliced red onions and cilantro. The acidity of the onions complements the richness of the beef perfectly.

If you are cooking for a large group, you can prepare the marinade in a larger batch and thread the skewers several hours in advance, keeping them refrigerated until they are ready to hit the grill.

When grilling, always use long-handled tongs to maintain a safe distance from the high flames. If you find the grill is getting too hot, move the skewers to a slightly cooler part of the grate.

If you are using a charcoal grill, ensure the coals are glowing red with a layer of ash before placing the skewers down, which provides the most consistent heat for achieving that perfect, restaurant-quality char on your beef.

Variations

• Spicy Anticuchos: Add one finely minced fresh habanero or rocoto pepper to the marinade for an extra kick of heat. This variation is perfect for those who enjoy a significant spicy profile in their street food.
• Chicken Anticuchos: Substitute the beef sirloin with boneless, skinless chicken thighs cut into cubes. Chicken absorbs the marinade beautifully and cooks slightly faster, resulting in a very tender and flavorful alternative.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 2 days. Ensure the beef is cooled to room temperature within 2 hours before refrigerating.

Reheat

Reheat the beef gently in a pan over medium heat with a splash of water, or in a 300°F oven until warmed through, about 5 to 7 minutes.

Store any leftover beef skewers in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, remove the meat from the skewers before storing. Keep the aji amarillo crema in a separate small container to prevent it from absorbing any excess moisture or flavors from the beef. When ready to enjoy again, ensure the beef is reheated gently to avoid drying out the meat.

You can marinate the beef up to 12 hours in advance for deeper flavor penetration. The aji amarillo crema can be prepared 1 to 2 days ahead and stored in the refrigerator; give it a good stir before serving as the consistency may thicken. The potatoes can be parboiled in advance, leaving only the final grilling step for when you are ready to serve the meal to your guests.

Serving ideas

Arrange the hot beef skewers on a large wooden platter to emphasize the rustic, street-food aesthetic of the dish. Place the grilled potatoes in a separate bowl or alongside the skewers, and serve the aji amarillo crema in a small dipping dish with a spoon.

Providing extra sauce on the side allows guests to customize their own dipping experience and ensures that every bite can be enjoyed with the perfect amount of creamy, spicy flavor.

The presentation is enhanced by a garnish of finely chopped fresh cilantro or a sprinkle of toasted sesame seeds if desired. Ensure that the plates are warm, as this helps maintain the serving temperature of the grilled beef.

A light, crisp beverage, such as a chilled light beer or a refreshing limeade, serves as an excellent accompaniment to balance the smoky and savory notes of the anticuchos and the creamy, piquant sauce.

Frequently asked questions

Recipe card

Smoky Peruvian Anticucho Beef Skewers with Aji Amarillo Crema

Prep 20 minCook 8 minRest 5 minTotal 33 minServes 4

Ingredients

• 400 g beef sirloin, cut into cubes
• 45 ml aji panca chili paste
• 2 tbsp red wine vinegar (contains sulphites)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 cloves crushed garlic
• 3 tbsp rosemary-garlic oil
• 1/2 cup aji amarillo crema, store-bought or made ahead
• 2 large grilled potatoes

Instructions

1. Combine the aji panca paste, red wine vinegar, cumin, oregano, and crushed garlic in a bowl. Add the beef cubes and toss to coat thoroughly. Refrigerate for at least 30 minutes to allow the flavors to penetrate the meat deeply before threading onto flat skewers.
2. Preheat your grill to high heat. Place the skewers over the 500°F open flames. Grill for 2 minutes per side while brushing continuously with the rosemary-garlic oil to maintain moisture and create a smoky char. Continue until the meat reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest at least 3 minutes.
3. Remove the skewers from the grill and let them rest on a plate for at least 3 minutes to redistribute the juices. Serve immediately alongside the grilled potatoes and a generous portion of the aji amarillo crema for dipping.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

12 g

Fat

18 g

Fiber

1.5 g

Sugar

2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.