Anticuchos - Peruvian Beef Kebabs

[robert-r]

Trimmed & sliced a 2" thick top loin steak into 1/4" x 3" pieces.
Marinated for 3 hours in a mix of toasted garlic, toasted & ground cumin, aji panca paste, red wine vinegar, achiote oil, K salt & black pepper.

Grilled 4 minutes per side over a hot fire of lump & mesquite. Basted with achiote oil at 3 minutes per side.

Served with a yellow chile (aji amarillo) peanut sauce, steamers, & snackmatoes.

Time To Eat!

Damn good.

fwiw - recipe says to use beef hearts to be authentic. Not us.
Also, a little less cumin next time.

recipe here: https://barbecuebible.com/recipe/peruvian-beef-kebabs-anticuchos/
& here: https://barbecuebible.com/recipe/yellow-chile-peanut-sauce-aji-amarillo/

 

[KORND4WG X]

Looks delicious:hungry: I love the color and char you got on those. Nice! :clap:

 

[Stingerhook]

Mighty fine cook Robert.

 

[Big George's BBQ]

That looks really GOOD

 

[LordRiffenstein]

Looks superb!!

 

[BillN]

Looks fantastic Robert.

 

[KevinJ]

Looks and sounds fantastic Robert, thanks for sharing your cook.

 

[Titch]

looks like a tasty feed,nice coloring to them
not game to try heart?

 

[Smoking Piney]

I would be all over that, Robert.

Well done, sir! :thumb:

 

[robert-r]

looks like a tasty feed,nice coloring to them
not game to try heart?

Thanks Titch. No heart!

 

[chingador]

On the must do list. Thanks for posting

 

[robert-r]

On the must do list. Thanks for posting

You won't be dissapointed.