Chilean Anticuchos or Skewers has always been one of my favorite foods. My grandfather made them for parties or family gatherings, and when I visit Chile, I have to have them. We made them here to celebrate the 18th with the Chilean ex-pats in Houston.
This recipe was prepared by my husband, the grilling resident, I just supervised 😉
You may also be interested in the recipe: Chilean Country Bread
Chilean Anticuchos or Skewers
for about 50 medium sized anticuchos, 30 large
- 4 pounds of pork loin
- juice of 2 lemons, pepper salt, honey, oregano
- 4 pounds of sirloin beef
- paprika, salt, pepper, red wine vinegar, oregano
- 2 onions
- 3 bell peppers
- 6 longanizas (in the US buy Kielbasa or Spanish chorizo)
- bread to serve
- soaked bamboo or metal skewers
- About 3 hours before grilling the anticuchos. Clean the meat, remove the nerves, and fascias. Cut into pieces of 3-5 cm or 2″ per side approximately.
- Place the beef in a bowl and sprinkle with wine vinegar, just enough to wet the pieces, season with salt, pepper, oregano and paprika powder.
- Place the pork in a bowl and add the lemon juice, enough to wet the meat and season with salt, pepper and oregano. Use more salt than you think is necessary.
- Cover the meat and refrigerate it for 2 hours.
- If they using bamboo skewers soak them 15 minutes, so they do not catch fire.
- Cut the onion and bell pepper into large pieces.
- Cut the sausage into pieces.
- Assemble the anticuchos in any combination you want. Preheat the grill on high heat.
- Grill the anticuchos about 5 minutes per side. Also, heat the bread on the grill and bury it on the tip of the anticucho at the time of serving. Spray with beer using a bundle of cilantro if desired during the cooking.