Peruvian Chicken Kebabs Anticuchos Recipes

PERUVIAN ANTICUCHOS

Steps:

• Place the pieces of heart in a glass or ceramic tray.
• Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.
• Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
• Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
• In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
• Use a charcoal grill and make sure the coals are very hot before you start.
• Stick three or four pieces of heart in each skewer, so that the meat lays flat.
• Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
• Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).
• When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
• This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
• Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
• Hold two or three at a time to turn them over quickly.
• At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
• Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.
• Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
• What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
• You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).

PERUVIAN CHICKEN KEBABS (ANTICUCHOS)

Steps:

• Place chiles in a pot of cold water and bring to a boil. Reduce heat and simmer 30 minutes until ajis are soft. Strain ajis and place in blender and add other ingredients. Blend to form a creamy paste. Strain in a mesh sieve.
• Place all ingredients in bowl and mix well
• Marinate chicken in yellow pepper marinade for at least 30 minutes.
• Remove pieces from marinade. Sprinkle with salt. Thread 3-4 pieces onto two skewers each.
• Grill chicken kebabs on high heat about 4 minutes per side, brushing with the marinade.

PERUVIAN BEEF KEBABS (ANTICUCHOS)

Steps:

• Heat a dry cast-iron skillet over medium heat.
• Place garlic in skillet and brown lightly on all sides, 6-8 minutes.
• Remove and let cool.
• Add cumin seeds to skillet and toast until fragrant and lightly browned, 2-4 minutes. (If using ground cumin, toast 1-2 minutes.).
• Remove and let cool.
• If using cumin seeds, grind to a fine powder in a mill or using a mortar and pestle.
• Place garlic, cumin and aji panca paste (or paprika or chipotles) in a food processor and puree to a fine paste.
• Gradually add vinegar and enough annatto oil to make a thick paste.
• Season with salt and pepper.
• Weave meat onto bamboo skewers, 3 pieces per skewer.
• Arrange in a nonreactive baking dish and spread seasoning paste over meat, thickly coating both sides.
• Cover and refrigerate for 6-12 hours, turning occasionally.
• Preheat grill to high.
• Brush and oil grill grate.
• Drain kebabs and discard marinade.
• Grill until golden brown and cooked through, 3-4 minutes per side (medium-well to well-done is preferred), basting with oil after first 3 minutes.
• Serve hot.
• NOTE #1--To make annatto oil, heat 1/2 cup vegetable oil in a saucepan over moderate heat. Stir in 1/4 cup annatto (achiote) seeds. Stir for 30 seconds. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat, cool, and strain. This will keep several months if tightly covered and refrigerated, but it will lose flavor as it ages. You may also use purchased annatto oil, or substitute olive oil.
• NOTE #2--the coward's way out. If you absolutely cannot find beef heart, or you cringe at the thought of eating it, beef rib eye or sirloin may be substituted. It should be prepared the same way, but marinated for only 2-4 hours.