Anticuchos de Carne (Peruvian Grilled Beef Kabobs)

Cultural Context

Anticuchos are one of Peru’s most iconic street foods, traditionally grilled over hot coals and commonly served with potatoes, corn, and a spicy sauce on the side. The best-known classic version uses beef heart, though beef steak versions are also widely made. Ají panca, garlic, vinegar, and spices are central to the traditional flavor profile.

The dish has deep roots. Official Peruvian tourism sources trace anticuchos back to pre-Inka cooking traditions, with later Spanish influence introducing ingredients such as garlic and vinegar, while Afro-Peruvian cooks helped popularize the use of beef heart. That long culinary handoff is a big part of why anticuchos feel both humble and historic.

Fun Fact

Peru celebrates Anticucho Day on the third Sunday of October, which is a very civilized way for a country to celebrate grilled meat on a stick.

Cook’s Tip

Traditional anticuchos in Peru are most often made with beef heart, but beef versions made with steak are also common and much easier for many home cooks to source and prepare. Ají panca is the key flavor here, bringing mild heat, color, and that slightly smoky depth anticuchos are known for. If you cannot find ají panca paste, use a mild red chili paste with a pinch of smoked paprika, but the flavor will be less classic. Do not overcook the skewers. Anticuchos should stay juicy, not turn into an argument with your jaw. Marinating for several hours helps both flavor and tenderness.

Trivia

Older accounts describe anticuchos as a popular late-afternoon and evening street snack in Lima, proving that Peru had the skewer game figured out long before food halls made it trendy.