Chilean Anticuchos or Skewers

Versión en español

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
Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. Cover the meat and refrigerate it for 2 hours.
5. If they using bamboo skewers soak them 15 minutes, so they do not catch fire.
6. Cut the onion and bell pepper into large pieces.
7. Cut the sausage into pieces.
8. Assemble the anticuchos in any combination you want. Preheat the grill on high heat.
9. 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.