Grilled meat anticuchos are an essential appetizer at almost any barbecue in Chile. They are perfect for sharing, whetting the appetite, or even concluding a day of work, accompanied by a good beer or a glass of Chilean wine.
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How to prepare Meat Anticuchos?
Meat anticuchos are very popular at any celebration during the Chilean Independence Day festivities in September. They share their popularity with traditional meat-filled empanadas and grape or apple chicha.
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 350
Preparation: 45 minutes
Cooking: 20 minutes
Servings: 6 people
Grilled Meat Anticuchos recipe
Ingredients
- 500 g of beef (smooth loin)
- 500 g of pork pulp
- 500 g of chicken breast
- 3 tablespoons of red wine vinegar
- 2 medium onions
- 2 cloves of garlic
- 2 sausages
- 1 red bell pepper
- 1 green bell pepper
- 1 tablespoon of red chili paste
- Oregano
- Coarse salt
- Ground pepper
Preparation
- Cut the smooth loin, pork, and chicken into medium-sized cubes and reserve in separate containers. Slice the bell peppers and onions into square slices, and cut the sausages into thick slices. Reserve everything.
- In a stone or wooden mortar, add garlic and salt, grind, and add oregano, pepper, vinegar, and chili paste until forming a homogeneous mixture.
- Marinate the pork with the garlic mixture and distribute it evenly over the entire surface.
- Take the wooden skewers previously soaked in water or clean anticucho sticks and skewer meat, onions, and bell peppers alternately.
- Place the anticuchos on the grill at medium temperature and cook for about 5 to 10 minutes on both sides until cooked, depending on the size of the meat. Season with salt and pepper to taste on each turn.
- Serve the meat anticuchos immediately, ideally accompanied by warm pieces of marraqueta bread.
Anticuchos in an Air Fryer
An excellent alternative for anticuchos made with an air fryer, offering quick, even, and healthy cooking that you’ll want to try.
Did you know?
“Anticucho” is a word of Quechua origin, and there are two versions of its origin. Both versions agree that it would come from the word “anti,” representing the cardinal point where the sun rises and, consequently, the Andes Mountains. However, they differ in that in the first case, the complementary term would be “kuchu” (cut), and in the second, “uchu” (chili sauce).
