Anticuchos (Chilean grilled marinated beef skewers)

The most common cuts for Chilean anticuchos are chuck steak and sirloin, both offering a good balance of tenderness and flavour. The traditional South American version uses beef heart, which also works perfectly and has a more intense flavour; in Chile it can be found at specialist butchers. Chicken (breast or boneless thigh) and pork (loin or riblets) are equally valid alternatives using the same adobo. The key is to cut all cubes to a uniform size (about 3 cm) so they cook evenly on the grill.

The classic adobo combines sweet paprika (ají de color), garlic, cumin, oregano, red wine vinegar (or lemon juice), oil and salt. All the ingredients are mixed together raw and rubbed thoroughly over the cubed meat. The minimum marinating time is 2-3 hours in the refrigerator; overnight (8-12 hours) is ideal for the adobo to penetrate deeply. A longer marinade produces more flavourful, more tender meat. Before grilling, take the skewers out of the refrigerator 20-30 minutes early so the meat comes to room temperature and cooks evenly.

Yes. If you do not have a charcoal grill, the best alternative is a cast-iron griddle or pan heated to very high heat: preheat it for 3-4 minutes before placing the skewers. The smoky flavour of the coals is not fully replicated, but the seared crust on the meat is very similar. You can also use the oven grill (broiler) with the skewers on the highest rack, on grill function, for 3-4 minutes per side. In either case, do not crowd the skewers: the space between them allows heat to circulate and the meat to brown rather than steam.

The traditional order alternates meat with onion and bell pepper: beef — onion — bell pepper — beef, repeating to fill the skewer. This pattern serves two purposes: first, it distributes heat evenly because the vegetables act as spacers that prevent the meat cubes from touching directly; second, the juices from the marinated meat drip onto the onion and bell pepper during cooking, basting them with the adobo flavour. Cutting all ingredients to the same size (about 3 cm) is essential so meat and vegetables reach the right degree of doneness at the same time.

At the 18 September grill, anticuchos are served with freshly grilled pan amasado, fresh pebre and ensalada chilena (tomato and onion salad). Any leftover adobo from the marinade can be used as a basting sauce during grilling or served in a small bowl alongside. At the ramada food stalls it is also common to serve them with boiled or ember-roasted potatoes. Cold chicha or Chilean craft beer are the drinks that best balance the smoky, spiced flavour of the anticucho.

They are different dishes that share a name. The classic Peruvian anticucho is made with beef heart marinated in ají panca and vinegar, served as street food with potatoes and corn. The Chilean anticucho — this recipe — is a grill skewer with beef cubes (round or sirloin) alternated with onion and bell pepper, seasoned with paprika, cumin and oregano, and it stars at Fiestas Patrias barbecues alongside pebre and empanadas.

Plan on 250-300 g of raw beef per adult (2 skewers) when the table has more food — empanadas, salads, bread — and 400 g (3 skewers) if anticuchos are the main dish. 800 g of beef yields 8 skewers: for a barbecue of 8-10 people with sides, double the recipe.