Anticuchos De Lomo Recipe
Marinated Tenderloin Skewers, Sweet Peppers
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Ingredients
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Meat & Marinade
Vegetables & Skewers
Garnish & Serving
Method
Meat & Marinade
- 1
Prepare marinade
In a medium bowl, whisk together aji panca paste, aji amarillo paste, red wine vinegar, soy sauce, olive oil, minced garlic, ground cumin, dried oregano, smoked paprika, brown sugar, salt, and black pepper until smooth and well combined.
- 2
Marinate beef
Place the 1-inch beef tenderloin cubes into a large zip-top bag or nonreactive bowl. Pour the marinade over the beef, massaging so each cube is coated. Seal bag or cover bowl and refrigerate for at least 2 hours, preferably 4–6 hours. For best flavor, marinate up to overnight but no longer than 24 hours to preserve texture.
Vegetables & Skewers
- 3
Prep vegetables and skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Meanwhile, cut the sweet red peppers, yellow bell pepper, and red onion into roughly 1-inch pieces so they cook in the same time as the beef.
- 4
Assemble skewers
Thread the marinated beef, peppers, and onion onto the skewers, leaving a small gap between pieces so heat circulates. Aim for 4–5 beef cubes and 3–4 vegetable pieces per 8–10 inch skewer, ending with meat or pepper so pieces stay secure. Reserve any leftover marinade.
Grill & Finish
- 5
- 6
Cook skewers
Place skewers on the hot grill. Cook for 2–3 minutes per side, turning every 2–3 minutes, for a total of about 8–10 minutes, until beef reaches desired doneness (rare 120–125°F, medium-rare 130–135°F, medium 140–145°F). Brush occasionally with reserved marinade during the first half of cooking only (discard any marinade that touched raw meat). Vegetables should be tender-crisp and slightly charred.
- 7
Rest
Transfer skewers to a platter and let rest for 5 minutes so juices redistribute.
- 8
Garnish & serve
Sprinkle chopped cilantro over the skewers, squeeze lime wedges on top to taste, and serve with aji verde or chimichurri on the side for dipping.