---
title: "Peruvian Anticuchos with Ají Marinade"
url: https://save.cooking/@globalstreetfood/peruvian-anticuchos-with-ají-marinade
author: Global Street Food
author_profile: https://save.cooking/@globalstreetfood
description: "Smoky, char-grilled Peruvian anticuchos—traditionally made with beef heart—marinated in a punchy ají panca, garlic, cumin, and vinegar blend, then skewered and cooked hot and fast like they do at Lima’s night markets. Serve with boiled potatoes and choclo (Peruvian corn) for the classic street-stall plate."
prep_time: 20 minutes
cook_time: 12 minutes
total_time: 272 minutes
servings: 4
tags: ["Main Dish", "Make Ahead", "Dinner", "Appetizer", "Beef", "Grilled", "Peruvian"]
published: 2026-01-06
updated: 2026-01-14
---

# Peruvian Anticuchos with Ají Marinade

*Recipe by [@globalstreetfood](https://save.cooking/@globalstreetfood)*

Smoky, char-grilled Peruvian anticuchos—traditionally made with beef heart—marinated in a punchy ají panca, garlic, cumin, and vinegar blend, then skewered and cooked hot and fast like they do at Lima’s night markets. Serve with boiled potatoes and choclo (Peruvian corn) for the classic street-stall plate.

As dusk settles over Lima, the air near busy corners and mercados turns fragrant with charcoal smoke and the tang of vinegar and ají. Anticuchos are the kind of street food you follow by scent—skewers sizzling as vendors baste them with marinade between flips. This version keeps the traditional flavors, with an ají-forward marinade that caramelizes at the edges and tastes like a late-night snack eaten standing up, napkin in hand.

**Total Time:** 4 hours 32 minutes | **Prep:** 20 minutes | **Cook:** 12 minutes | **Servings:** 4

## Ingredients

### For the anticuchos

- 1 1/2 lb (680 g) beef heart, trimmed and cut into 1-inch (2.5 cm) cubes (or substitute sirloin if needed)
- 12–16 metal or soaked wooden skewers
- 2 Tbsp neutral oil (for the grill grates, as needed)

### Ají marinade

- 3 Tbsp ají panca paste (or 2 Tbsp ají panca + 1 Tbsp tomato paste if needed)
- 2 Tbsp ají amarillo paste (optional for extra heat and fruitiness)
- 4 garlic cloves, finely grated
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup (80 ml) red wine vinegar
- 2 Tbsp vegetable oil
- 1 Tbsp soy sauce (optional, for deeper savoriness)

### To serve (street-stall style)

- 1 1/2 lb (680 g) small yellow potatoes, boiled until tender
- 2 ears corn (choclo if available), boiled and cut into chunks
- Lime wedges
- Ají sauce (ají verde) or your favorite hot sauce

## Instructions

1. Make the marinade: In a bowl, whisk together ají panca (and ají amarillo if using), garlic, cumin, smoked paprika, salt, pepper, vinegar, oil, and soy sauce (if using) until smooth.

2. Marinate the meat: Add the beef heart cubes and toss thoroughly to coat. Cover and refrigerate at least 4 hours, preferably overnight for the most tender, deeply seasoned skewers.

3. Skewer: Thread the marinated cubes onto skewers, packing them closely but not crushing them. Pour any remaining marinade into a small bowl to use for basting.

4. Heat the grill: Preheat a charcoal grill (or grill pan) to high heat. Clean and lightly oil the grates.

5. Grill and baste: Grill skewers 2–3 minutes per side, turning until nicely charred at the edges and just cooked through (about 6–10 minutes total depending on heat and cube size). Baste with the reserved marinade as you turn them for the signature glossy, smoky crust.

6. Rest and serve: Rest skewers 2 minutes. Serve hot with boiled potatoes, corn, lime wedges, and ají sauce—ideally eaten right away, like at a street stand, while the char is still crackling.

## Tags

`Main Dish`, `Make Ahead`, `Dinner`, `Appetizer`, `Beef`, `Grilled`, `Peruvian`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@globalstreetfood/peruvian-anticuchos-with-ají-marinade](https://save.cooking/@globalstreetfood/peruvian-anticuchos-with-ají-marinade)*