Anticuchos are a popular street food in South America, especially in Peru. Traditionally anticuchos are made of beef heart, but marinated chicken and steak also tastes great. I discovered them on a recent trip to Mexico and couldn’t get enough! They’re a perfect high protein, low carb meal option, that can be enjoyed any time of the day. They also make for a great option to cook the night before and then taken to work the next day in a lunch box.
I served mine with coconut corn on the cob, which made for a tasty, complimentary flavour. Anticuchos taste best if the meat is allowed to marinate overnight before it is grilled, but for speed you could marinate for 30-60 minutes. Here’s the ingredients you’ll need, nutritional info and method.
Ingredients (makes one serving)
150g lean beef, diced into chunks
1 teaspoon of coconut oil
Mini corn on the cob
Sprinkle of black pepper
To make marinade:
1/2 teaspoon minced garlic
1 teaspoon ground cumin
1 large teaspoon slow cooked chilli paste
Pinch pink Himalayan pink salt
KCAL – 413.4
P – 39.7g
C – 25.4g
F – 17g
In true ABC fit style – these are quick and very simple to make. To begin you need to marinate your beef. Grab a large mixing bowl and throw your meat in. Then follow it with all the ingredients for the marinade. Get stuck in and mix it around with your hands. Ensure the meat has good, even coverage of the marinade. allow to sit either overnight or for 30-60 minutes.
To prepare the corn begin by smothering it in your coconut oil and sprinkle it with black pepper. Place in a tin foil parcel and put it into an oven preheated to 180 degrees. It’s going to take around 20-30 mins to cook properly, so in this time you can start to grill your meat. Depending on preference, grill rare, medium or well done. Personally I think anticuchos are best served medium. That’s all, now you’re ready to dish up and eat!