There’s something about the smell of anticucho that triggers memories. The charcoal, the ají panca, that marinade just singed at the edges of the skewer... It’s one of those unforgettable flavors. Now, imagine you could recreate it at home, with the same tenderness, the same flavor — but without meat.
Yes, it's possible. And this is the recipe.
The secret is in the marinade
Sinchi Anticuchos come marinated with ají panca, garlic, cumin, oregano, rosemary, and vinegar — exactly the classic marinade that makes this dish great. The plant-based protein absorbs these flavors incredibly well, and the result is a juicy anticucho, tender on the inside, with that smoky touch on the outside everyone craves.
With 24g of protein per serving and 4 skewers per pack, it’s the perfect dish to share.
Ingredients
- 1 pack of Sinchi Anticuchos (500g, 4 skewers)
- Boiled yellow potatoes, for serving
- Ocopa or huancaína sauce, to taste
- Shelled corn
- Vegetable oil for brushing
- Salt and pepper to taste
Preparation
- Defrost Sinchi Anticuchos in the refrigerator (8–12 hours) or cook directly from frozen on the grill.
- Heat the grill or griddle to high heat. Brush with a little oil.
- Cook the anticuchos for 4–5 minutes per side (or 6–8 minutes if cooking directly from frozen).
- Look for that golden sear on the edges — that's where the flavor is.
- Serve immediately with yellow potatoes, corn, and your favorite sauce.
The trick to perfect smoky flavor
If you have a charcoal grill, use it. The smoke gives it that street food touch that makes anticucho unmistakable. If using a griddle, turn it up to maximum heat and don't move the skewers until they release on their own — that's the signal they're ready to flip.
Would you serve these to your guests without telling them?
We think so. And we believe they’d ask for the recipe before finishing the first skewer.
🛒 Get your Sinchi Anticuchos here and get ready for the best barbecue of your life.
