Peruvian BBQ — Anticuchos and Grilling in Peru | The Rub Kitchen
Peru has one of the world's most striking street grilled dishes: anticuchos — skewers of beef heart cubes, marinated in aji panca chili paste, garlic, and cumin, grilled over charcoal. It sounds confronting for those unaccustomed to organ meat, but anticuchos are tender, deeply flavorful, and found on every street corner in Lima. No description of Peruvian food culture is complete without them.
Anticuchos — Lima's Street Food
Anticuchos (from Quechua anti-uchu: Andean dish) have their roots in Peru's pre-Columbian cuisine, where organ meats were standard. During the Spanish colonization, cattle were introduced, and slaves on the haciendas—who received the least desirable parts of the cow—began preparing the heart with local peppers and spices. The dish survived and became popular food.
Today, the anticuchera — the woman behind the street grill — is an iconic figure in Lima. Her cart is on every corner, the scent of aji panca and glowing charcoal wafting through the street.
The Marinade — Aji Panca as a Base
Aji panca is a dark red, mild Peruvian pepper with a deep, slightly smoky and fruity flavor — low heat (500–1,500 Scoville), rich aroma. It is the characteristic taste of anticuchos and irreplaceable in authentic versions.
Classic anticucho marinade (for 500g beef heart cubes):
- 4 tbsp aji panca paste (or dried aji panca ground with water)
- 3 cloves garlic — finely chopped
- 1 tsp cumin
- 2 tbsp red wine vinegar
- 2 tbsp oil
- Salt and pepper
- Optional: 1 tsp aji amarillo paste (more heat and fruitiness)
- Optional: a splash of pisco (Peruvian grape brandy)
Marinate for at least 4 hours, preferably overnight. The heart is cut into 3–4 cm cubes.
On the BBQ
- Thread the cubes onto metal or thick bamboo skewers
- High direct heat — the heart is tender enough to cook quickly
- 2–3 minutes per side — beef heart cubes are done at 60–65°C internal temperature
- Baste occasionally with extra marinade or a mixture of aji panca and oil
- Never overcook — overcooked heart becomes tough and dry
Anticuchos with Other Meats
In modern Peruvian cuisine and among home cooks, anticuchos are also made from:
- Chicken heart — smaller, more tender, more accessible
- Chicken thigh — same marinade, without organ meat
- Beef (sirloin or flank steak) — the marinade works excellently on any beef
Side Dishes
- Papa a la huancaína — boiled potatoes with a creamy yellow pepper sauce (aji amarillo, cheese, crackers)
- Choclo — large Peruvian corn kernels, boiled
- Aji verde — green Peruvian chili sauce