Anticuchos to Celebrate Chilean Patriot Festivities

Name: Anticuchos to Celebrate Chilean Patriot Festivities
Prep time: 150 min
Cook time: 15 min
Total time: 165 min
Yield: 6
Cuisine: Chile
Ingredients: 700 g of black post or beef rump; 300 g of pork pulp; 3 Chilean sausages; 2 large onions; 2 red bell peppers; 4 garlic cloves; 60 ml of vegetable oil; 60 ml of red wine vinegar; 1 tablespoon of ají color or sweet paprika; 1 teaspoon of ground cumin; 1 teaspoon of dried oregano; 1 teaspoon of salt; ½ teaspoon of black pepper; Juice of 1 lemon; Wooden skewers

Juicy and golden Chilean anticuchos, with beef, pork, sausage, onion, and bell pepper marinated in garlic, spices, vinegar, and lemon. A colorful and flavorful recipe to enjoy during the Chilean Patriot Festivities, a family barbecue, or a weekend roast.

Preparation150 min

Cooking15 min

Total165 min

Servings6

DifficultyIntermediate

These anticuchos combine meats and vegetables on easy-to-share skewers. The key is to cut the ingredients evenly, marinate the beef and pork for 2 to 8 hours, and control the heat of the grill.

Ingredients

Have everything ready before you begin.

✓700 g of black post or beef rump
✓300 g of pork pulp
✓3 Chilean sausages
✓2 large onions
✓2 red bell peppers
✓4 garlic cloves
✓60 ml of vegetable oil
✓60 ml of red wine vinegar
✓1 tablespoon of ají color or sweet paprika
✓1 teaspoon of ground cumin
✓1 teaspoon of dried oregano
✓1 teaspoon of salt
✓½ teaspoon of black pepper
✓Juice of 1 lemon
✓Wooden skewers

Step-by-step method

01
If using wooden skewers, soak them in water for at least 30 minutes to reduce the risk of burning on the grill.
If using wooden skewers, soak them in water for at least 30 minutes to reduce the risk of burning on the grill.
02
Cut the beef and pork into approximately 3 cm cubes, trying to make them similar in size. Remove the outer skin from the sausages and cut them into thick pieces.
Cut the beef and pork into approximately 3 cm cubes, trying to make them similar in size. Remove the outer skin from the sausages and cut them into thick pieces.
03
Cut the onions into large pieces and separate some layers. Cut the red bell peppers into squares similar in size to the meat.
Cut the onions into large pieces and separate some layers. Cut the red bell peppers into squares similar in size to the meat.
04
Prepare the marinade in a large container by mixing the finely chopped garlic, vegetable oil, red wine vinegar, ají color or sweet paprika, cumin, oregano, salt, black pepper, and lemon juice.
Prepare the marinade in a large container by mixing the finely chopped garlic, vegetable oil, red wine vinegar, ají color or sweet paprika, cumin, oregano, salt, black pepper, and lemon juice.
05
Add the beef and pork cubes to the marinade. Stir to coat them completely, cover the container, and refrigerate for at least 2 hours and up to 8 hours.
Add the beef and pork cubes to the marinade. Stir to coat them completely, cover the container, and refrigerate for at least 2 hours and up to 8 hours.
06
Prepare the grill to medium-high heat, with well-lit coals and a layer of clear ash, without high flames. On a gas grill, heat the grates and use medium-high heat.
Prepare the grill to medium-high heat, with well-lit coals and a layer of clear ash, without high flames. On a gas grill, heat the grates and use medium-high heat.
07
Drain the meat slightly, without removing all the marinade. Alternate the ingredients on the skewers: beef, onion, pork, bell pepper, and sausage. Repeat until each skewer is filled, leaving space at the ends and not packing the ingredients too tightly.
Drain the meat slightly, without removing all the marinade. Alternate the ingredients on the skewers: beef, onion, pork, bell pepper, and sausage. Repeat until each skewer is filled, leaving space at the ends and not packing the ingredients too tightly.
08
Cook the skewers on the hot grill for 10 to 15 minutes in total, turning them every 2 or 3 minutes to brown them on all sides.
Cook the skewers on the hot grill for 10 to 15 minutes in total, turning them every 2 or 3 minutes to brown them on all sides.
09
Brush the skewers with reserved marinade before adding the meat or with marinade that has been boiled for several minutes. Do not use marinade that has been in contact with raw meat directly.
Brush the skewers with reserved marinade before adding the meat or with marinade that has been boiled for several minutes. Do not use marinade that has been in contact with raw meat directly.
10
Check that the sausage is fully cooked, the pork has no pink areas, and the beef is browned on the outside and juicy on the inside. If the vegetables brown before the meat, move the skewers to a cooler area of the grill.
Check that the sausage is fully cooked, the pork has no pink areas, and the beef is browned on the outside and juicy on the inside. If the vegetables brown before the meat, move the skewers to a cooler area of the grill.
11
Remove the anticuchos from the grill and let them rest for 2 or 3 minutes. Serve them hot with bread, Chilean salad, boiled potatoes, garlic sauce, or pebre on the side.
Remove the anticuchos from the grill and let them rest for 2 or 3 minutes. Serve them hot with bread, Chilean salad, boiled potatoes, garlic sauce, or pebre on the side.

Cooking tip

You can substitute Chilean sausage with raw fresh chorizo if you can't find it.
Do not marinate the meat for more than 8 hours, as the vinegar and lemon can alter its texture too much.
Turn the skewers frequently and avoid pressing them with tongs to preserve their juices.
If you prepare the anticuchos in advance, keep them refrigerated and take them out just before grilling.
With these quantities, you will get approximately 12 medium-sized anticuchos, equivalent to about 6 servings.
Cut the meats and vegetables into similar sizes to favor even cooking.

Ingredients

Step-by-step method

If using wooden skewers, soak them in water for at least 30 minutes to reduce the risk of burning on the grill.

Cut the beef and pork into approximately 3 cm cubes, trying to make them similar in size. Remove the outer skin from the sausages and cut them into thick pieces.

Cut the onions into large pieces and separate some layers. Cut the red bell peppers into squares similar in size to the meat.

Prepare the marinade in a large container by mixing the finely chopped garlic, vegetable oil, red wine vinegar, ají color or sweet paprika, cumin, oregano, salt, black pepper, and lemon juice.

Add the beef and pork cubes to the marinade. Stir to coat them completely, cover the container, and refrigerate for at least 2 hours and up to 8 hours.

Prepare the grill to medium-high heat, with well-lit coals and a layer of clear ash, without high flames. On a gas grill, heat the grates and use medium-high heat.

Drain the meat slightly, without removing all the marinade. Alternate the ingredients on the skewers: beef, onion, pork, bell pepper, and sausage. Repeat until each skewer is filled, leaving space at the ends and not packing the ingredients too tightly.

Cook the skewers on the hot grill for 10 to 15 minutes in total, turning them every 2 or 3 minutes to brown them on all sides.

Brush the skewers with reserved marinade before adding the meat or with marinade that has been boiled for several minutes. Do not use marinade that has been in contact with raw meat directly.

Check that the sausage is fully cooked, the pork has no pink areas, and the beef is browned on the outside and juicy on the inside. If the vegetables brown before the meat, move the skewers to a cooler area of the grill.

Remove the anticuchos from the grill and let them rest for 2 or 3 minutes. Serve them hot with bread, Chilean salad, boiled potatoes, garlic sauce, or pebre on the side.