Main Course · Latin American · Dinner ·

Sizzling Peruvian Anticucho Skewers with Chimichurri

Name: Sizzling Peruvian Anticucho Skewers with Chimichurri
Prep time: 90 min
Cook time: 270 min
Total time: 360 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 ½ lbs beef heart or sirloin, cut into 1-inch cubes; 4 tbsp aji panca paste, Peruvian red pepper paste; 3 cloves garlic, minced; 2 tbsp red wine vinegar, preferably Peruvian; 1 tsp ground cumin; 1 tsp oregano, dried; ½ tsp salt; ½ tsp black pepper; 1 cup fresh parsley, finely chopped; ½ cup fresh cilantro, finely chopped; 2 cloves garlic, minced; 1 red chili, deseeded and finely chopped; ½ cup olive oil; 2 tbsp red wine vinegar; 1 tsp salt; ¼ tsp black pepper; Wooden or metal skewers, soaked if wooden; 1 red bell pepper, cut into 1-inch pieces; 1 red onion, cut into wedges; Fresh lime wedges; Fresh cilantro sprigs

Anticuchos are traditional Peruvian skewers known for their vibrant flavors. This recipe pairs them with a bright chimichurri sauce, perfect for grilling season.

4.8(214 reviews)

·By Ethan Brooks·September 23, 2025

Sizzling Peruvian Anticucho Skewers with Chimichurri — Main Course served and photographed from above

Prep

1 h 30 min

Cook

4 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Beef Anticucho Marinade

For the Chimichurri Sauce

For the Skewers

For the Garnish

Nutrition

Per serving

Calories: 577 kcal
Protein: 41.75 g
Carbs: 13.25 g
Fat: 38.25 g
Fiber: 3.75 g

Whole recipe

Total

Calories: 2309 kcal
Protein: 167 g
Carbs: 53 g
Fat: 153 g
Fiber: 15 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 ½ lbs beef heart or sirloin cut into 1-inch cubes	1100	160	0	45	0
4 tbsp aji panca paste Peruvian red pepper paste	80	2	18	0	4
3 cloves garlic minced	10	0	2	0	0
2 tbsp red wine vinegar preferably Peruvian	5	0	1	0	0
1 tsp ground cumin	8	0	1	0	0
1 tsp oregano dried	5	0	1	0	1
½ tsp salt	0	0	0	0	0
½ tsp black pepper	3	0	1	0	1
1 cup fresh parsley finely chopped	22	2	4	0	2
½ cup fresh cilantro finely chopped	1	0	0	0	0
2 cloves garlic minced	7	0	2	0	0
1 red chili deseeded and finely chopped	18	1	4	0	2
½ cup olive oil	960	0	0	108	0
2 tbsp red wine vinegar	5	0	1	0	0
1 tsp salt	0	0	0	0	0
¼ tsp black pepper	1	0	0	0	0
Wooden or metal skewers soaked if wooden	0	0	0	0	0
1 red bell pepper cut into 1-inch pieces	31	1	7	0	2
1 red onion cut into wedges	50	1	11	0	3
Fresh lime wedges	3	0	1	0	0
Fresh cilantro sprigs	1	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Beef Anticuchos

1
Combine the Marinade
In a large bowl, combine aji panca, minced garlic, red wine vinegar, cumin, oregano, salt, and pepper.
2
Coat the Beef
Add the beef cubes to the marinade, tossing to coat evenly.
3
Marinate the Beef
Cover and refrigerate for at least 4 hours, preferably overnight.
Tip: Marinate the beef overnight for the most flavor. Ensure beef is marinated adequately for full flavor infusion.

Preparing the Chimichurri Sauce

1
Mix the Herbs
In a medium bowl, mix chopped parsley, cilantro, garlic, and chili.
2
Add Oil and Vinegar
Stir in olive oil, red wine vinegar, salt, and pepper.
3
Rest the Sauce
Let rest for 1 hour at room temperature for flavors to meld.
Tip: Prepare extra chimichurri for future meals; it keeps well in the fridge.

How to Make Sizzling Peruvian Anticucho Skewers with Chimichurri

Total time: 6 h · Yields 4 servings

1
Skewer the Beef
Thread marinated beef alternately with bell pepper and onion onto skewers.
2
Grill the Skewers
Preheat the grill to medium-high heat and grill skewers for 3-4 minutes per side.
3
Serve with Chimichurri
Drizzle freshly made chimichurri over skewers before serving.