Peruvian anticucho with Brewer’s Wedges

0 Ratings
Servings 10 persons
Cooking time
Cooking time 30 - 45 min
BJ1A5576 kopiëren


Chicken anticucho

  • 1800 g chicken thighs, skin-on
  • 75 ml sriracha sauce
  • 6 cloves of garlic
  • 9 tsp canola or rapeseed oil
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • Salt and pepper to taste

Chili mayonnaise

  • 100 grams of pasteurised
  • Egg yolk
  • 5 grams of salt
  • 1/2 tsp pepper
  • 10 grams of mustard
  • 30 grams of vinegar
  • 700 ml peanut oil
  • 150 ml chili pepper oil
  • Lemon juice to taste

Aji-verde sauce

  • 15 stems of coriander leaves
  • 1 green pepper,
  • seeds removed
  • 2 spring onions, roughly chopped
  • 1 clove of garlic, chopped
  • juice of 1 lime
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream


  • 5 pieces corn on
  • the cob, roasted


Peruvian cuisine is full of special flavours, and the classic Anticucho is a good example. It’s centuries old and originally made from beef heart. This recipe is a modern and more accessible version with chicken thigh. Surprise your guests with this delicious dish that’s surprisingly simple to prepare! Do you think making the mayonnaise is too much of a hassle? Then just take a good quality ready-made mayonnaise, mix it with sambal or Sriracha, and season it with salt and lemon juice.

  1. Cut the chicken thighs into 3x2 centimeter pieces.
  2. For the anticucho marinade, mix the garlic, canola or rapeseed oil, oregano, ground pepper, cumin and the sriracha into a coarse sauce. Place the chicken pieces in and let them marinate for 3 hours. Then thread the pieces onto a skewer.
  3. Make sure all the chili mayonnaise ingredients are at room temperature. Mix the egg yolks with the salt, pepper, mustard and vinegar using a whisk or planetary mixer.
  4. Add the two types of oil in a thin stream and keep stirring slowly. Don’t knock!
  5. Season the chili mayonnaise with lemon juice and, if desired, some extra vinegar.
  6. For the aji-verde sauce, puree all ingredients in a blender until smooth, and season with salt and freshly ground black pepper.
  7. Grill the skewers in a hot grill pan or on the barbecue.
  8. Roast the corn on the cob with a gas burner for a delicious roast taste.
  9. Fry the Brewer’s Wedges at 175°C for about 3 minutes.