Not your typicall skewer

Anticuchos are more than just delicious grilled meat on a stick, they’re a powerful symbol of Peru’s cultural blend and resilience. Dating back to pre-Columbian times, anticuchos were originally made by the Indigenous people of the Andes, using llama meat and simple, earthy spices.

When the Spanish arrived in the 16th century, the dish evolved. Enslaved Africans in colonial Peru adapted the recipe using beef heart (a protein accessible to them), garlic, vinegar, and the now-signature ají panca pepper. Over time, anticuchos became a beloved street food, a celebration staple, and a comfort dish, passed down from generation to generation.

Today, they’re a must-have at any Peruvian celebration, including the upcoming Peruvian Independence Day Celebration in Dublin

Making Anticuchos in Ireland: Ingredients & Substitutes

Traditional anticuchos are made with beef heart, but in Ireland, you can substitute with sirloin steak, rump steak, or even chicken thighs for a more accessible version.

You can get beef heart in any butcher in Ireland, just remember you might need to order it in advance.

Ingredients (serves 4):

• 500g beef heart or steak, cut into 1.5-inch cubes
• 2 tablespoons ají panca paste (available in Latin markets or online)
• 1 tablespoon ají amarillo paste
• 3 cloves garlic, minced
• 1 tablespoon wine vinegar
• 1 tablespoon olive oil or sunflower oil
• 1/2 tablespoon dried oregano
• 1/2 tablespoon cumin
• 1/2 tablespoon black pepper
• Wooden or metal skewers

To serve:

Optional: Huancaina or rocoto sauce

Boiled potatoes and corn

Preparation Method

1. Marinate the Meat (ideally overnight):
   In a bowl, mix ají panca paste, ají amarillo paste, garlic, vinegar, oil, cumin, dried oregano, salt, and pepper. Add the meat cubes and toss well. Cover and refrigerate for at least 3 hours, overnight is ideal.
2. Soak Skewers (if wooden):
   Soak in water for 30 minutes to prevent burning.
3. Assemble the Skewers:
   Thread around 3–4 pieces of meat per skewer, leaving small gaps for even cooking.
4. Grill or Pan-Fry:
   • Outdoor Barbecue: Grill on high heat for 2–3 minutes per side until slightly charred.
   • Stovetop: Use a grill pan or heavy frying pan. Cook with a little oil for about 4 minutes per side.
5. Serve Hot:
   Traditionally served with boiled potatoes, a wedge of lime,corn and spicy sauce.

Don’t miss them at the Fiesta!

Anticuchos are a staple at any Peruvian street fair, smoky, spicy, and impossible to resist. This 27th of July in Dublin, you’ll have a chance to try the real deal at the Fiestas Patrias celebration. But with this recipe, you can also bring the flavour home. Get your tickets now!

Whether grilled at a summer garden party or shared with friends in your kitchen, anticuchos are a taste of Peru that speaks through fire and history, right here in Ireland.