The Minced Beef Anticuchos Skewers is a dish deeply rooted in Peru’s rich culinary heritage, while also adapting to modern tastes with a creative twist. Derived from the traditional “anticuchos,” which are skewered and marinated meats grilled over open flames, this recipe reinterprets the classic with the use of minced beef for an innovative spin on the beloved Peruvian street food.
Anticuchos originated during the time of the Spanish colonization in the 16th century. When Spanish settlers introduced cattle to the Americas, indigenous Peruvians utilized less desirable cuts of meat, such as beef heart, to create flavorful, affordable meals. These cuts were marinated in spices and vinegar to enhance their flavor and grilled on skewers over charcoal. Over time, this humble street food became a celebrated dish and was elevated with the addition of distinctively Peruvian ingredients such as aji panca, a mildly spicy and smoky red chili paste.
In this contemporary adaptation, minced beef takes center stage, offering a tender and juicy texture that contrasts with the traditional use of whole cuts of meat. This variation pays homage to Peru’s culinary traditions while making the dish accessible and versatile for a global audience. The minced beef absorbs flavor more intensely, thanks to the generous use of bold seasonings like aji panca paste, garlic, ground cumin, and smoked paprika. These spices create a well-balanced profile, marrying smoky, spicy, and earthy notes in every bite. Red wine vinegar adds a layer of tanginess that cuts through the richness of the meat, while lime juice at the end lends a fresh, zesty finish.
This dish is particularly appealing because it perfectly balances simplicity and sophistication. Using minced beef not only tailors the recipe for easier preparation at home, but also ensures every skewer cooks evenly and quickly. This makes it ideal for outdoor grilling with friends and family or as an elegant appetizer when hosting guests. The smoky char from the grill evokes the authentic flavor of street-side anticuchos vendors in Peru, while the unique presentation of skewered minced beef brings a modern aesthetic to the table.
It’s worth noting that the inclusion of aji panca paste anchors the recipe to its Peruvian roots, infusing it with a flavor distinctive to the region’s cuisine. For those unfamiliar with this ingredient, aji panca is essential to many Peruvian dishes and serves as a reminder that even modern interpretations benefit from respecting their cultural origins.
The Minced Beef Anticuchos Skewers are an excellent introduction to Peruvian cuisine, offering an approachable yet deeply flavorful dish that bridges tradition with creativity. Whether served at a backyard barbecue or an upscale dinner party, this recipe showcases the adaptability and enduring appeal of anticuchos, inviting people to savor a piece of Peru’s culinary legacy with every bite.
Minced Beef Anticuchos Skewers
Equipment
Ingredients
500 grams ground beef (minced beef) - preferably grass-fed- 3 tablespoons aji panca paste - a Peruvian red chili paste
- 2 cloves garlic - finely minced
- 1 tablespoon red wine vinegar - quality brand
- 1 teaspoon cumin
- 1 teaspoon paprika - smoked for added depth
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper - freshly ground
- 2 tablespoons olive oil - extra virgin
- 1 unit lime - juiced
Instructions
- In a large mixing bowl, combine the minced beef, aji panca paste, garlic, red wine vinegar, ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Cover the mixture and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld, enhancing the final taste.
- Preheat the grill or a grill pan over medium-high heat (approximately 200°C/400°F).
- Divide the marinated beef mixture evenly and shape it onto the soaked skewers, about 10 cm long. Press firmly to ensure the meat holds onto the skewer during grilling.
- Brush each skewer lightly with olive oil and place them on the grill.
- Grill each skewer for about 8-10 minutes, turning occasionally, until cooked through and slightly charred. The meat should appear browned and slightly crisp on the outside.
- Once cooked, remove the skewers from the grill and let them rest for a few minutes. Squeeze fresh lime juice over the top for a zesty finish before serving.
