Aji Panca Chile Powder keeps this classic Peruvian kebab traditional. The mild, fruity Aji Panca Chile gets a smoky char on the grill after marinating with vinegar and garlic.
Prep time: 0 min
Cook time: 145 min
Total time: 145 min
Heat dry skillet over medium heat, and toast garlic until browned on all sides. Transfer to small bowl to cool.
Add cumin to pan and toast until fragrant, about 1 to 2 minutes. Transfer cumin to bowl of food processor. Add cooled garlic, Aji Panca Chile Powder and vinegar, and pulse until well combined. With machine running, slowly add oil until thick paste forms. Season with salt and pepper.
Cut meat into pieces about 3 inches long, 1-1/2 inches wide and 1/4 inch thick. Weave each piece of meat back and forth onto a skewer.
Place skewers in baking dish, and spread marinade over top with spoon, coating both sides. Cover and place in refrigerator for 2 to 4 hours for sirloin, or 6 to 12 hours for beef heart.
Prepare hot grill, or preheat grill pan over high heat. Drain anticuchos and discard excess marinade. Place skewers on hot grill or grill pan, and cook until sizzling and cooked through, about 3 to 4 minutes per side. Serve hot off the grill.