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Meat, Americas

Beef anticuchos with potatoes and corn

Anticuchos are beef skewers marinated in vinegar and spices, served with potatoes and corn, a traditional Peruvian dish. This recipe for 4 people takes 50 minutes, easy level, at €3.50 per serving. The key to success is marinating time, at least an hour, which tenderizes the meat and builds its flavor.

Tonight, the streets of Lima land on your plate with anticuchos, well marinated beef skewers.

Beef anticuchos with potatoes and corn
Total time
50 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Summer

The beef, marinated in vinegar, paprika and cumin, turns a deep red and takes on a bold flavor without being harsh. Once grilled, it stays juicy inside and forms a lightly caramelized crust thanks to a basting halfway through cooking. The mashed potatoes, tossed with oil, soak up that juice, and the corn adds a sweet note that balances the chili nicely.

This is a great dish for a summer dinner, best prepped the night before or in the morning so the meat has time to marinate. Perfect for a backyard barbecue with friends or a weeknight meal that breaks the routine, it mostly asks for planning ahead rather than active cooking time. Mon Chou sees it as a simple way to travel to Lima without leaving your kitchen.

The ingredients

4 people

Butcher

  • Rump steak 700 g

Pantry

  • Red wine vinegaroften in the pantry 4 tbsp
  • Sweet paprikaoften in the pantry 2 tbsp
  • Mild chili powderoften in the pantry 1 tsp
  • Cuminoften in the pantry 1 tsp
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 4 cloves
  • Baby potatoes 800 g
  • Corn on the cob 4
  • Cilantro 2 sprigs

The step by step recipe

  1. Cut the beef into 3 cm cubes and mix it with the vinegar, spices, crushed garlic, oil, salt and pepper.

    Peruvian panca chili paste is hard to find here, swap it for smoked sweet paprika with a touch of chili powder.

  2. Boil the potatoes whole in salted water, then cook the corn on the cob in the same water. 20 min

    Remove the corn after ten minutes, otherwise the kernels toughen up.

  3. Thread the meat onto wooden skewers that have been soaked in water.

    Soak the skewers for ten minutes so they don't burn under the broiler.

  4. Broil the skewers in the oven or cook them in a very hot skillet, turning them as they cook. 10 min

    Brush them with marinade halfway through cooking for a nice glaze.

  5. Serve the skewers with mashed potatoes, corn and cilantro.

    Lightly mash the potatoes with a bit of oil, they soak up the meat juices.

Our tips to get it right

  • Cut the beef cubes all the same size, about 3 cm, so they cook evenly on the skewer.
  • Set aside a bit of marinade before adding the raw meat, you can safely use it for basting later.
  • Choose a well marbled cut of rump steak rather than a very lean one, it stays more tender under quick high heat cooking.

The variations

  • Swap the rump steak for chicken breast, and you can cut the marinating time down to thirty minutes.
  • For a vegetarian version, use firm tofu blocks or portobello mushrooms in the same marinade.
  • For kids, skip the skewers and serve the meat sliced, alongside the potatoes and corn.

What to serve it with

  • A fresh tomato salad
  • Plain white rice
  • A cold glass of lemonade

Storage

Cooked skewers keep for 2 days in the fridge in a sealed container. The raw marinated meat freezes well, thaw it in the fridge before cooking. Reheat gently in a pan so the meat doesn't dry out.

Questions about this dish

Can you replace the red wine vinegar?

Yes, apple cider vinegar works well and gives a slightly milder acidity. Avoid balsamic vinegar, it's too sweet for this marinade.

Do you need wooden skewers specifically?

No, metal skewers work too and don't need soaking. If you don't have skewers at all, just cook the beef cubes in a hot skillet.

Can you make the marinade the night before?

That's actually recommended, the meat gets more tender and flavorful with several hours of marinating. Cover the dish and keep it in the fridge.

What does the cumin do in this marinade?

Cumin adds a warm, slightly earthy note typical of Peruvian marinades. It rounds out the paprika without overpowering the beef.

How long does it take to make beef anticuchos with potatoes and corn?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in beef anticuchos with potatoes and corn?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does beef anticuchos with potatoes and corn cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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