HomeUncategorized Vegetarian Anticucheras or Anticuchos from Peru

Vegetarian Anticucheras or Anticuchos from Peru

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Anticucheras or Anticuchos
 According to Wikipedia,” Peruvian
cuisine reflects local practices and ingredients—including
influences from the indigenous population including the Inca and
cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa.
Without the familiar ingredients from their home countries, immigrants modified
their traditional cuisines by using ingredients available in Peru.
The four traditional staples of Peruvian cuisine are corn, potatoes and other  tubers, Amaranthaceaes  (Quinoa, Kañiwa and kiwicha)
and legumes (beans and lupins).
Staples brought by the Spanish include rice, wheat and meats (beef, pork and
The US food critic Eric Asimov has
described it as one of the world’s most important cuisines and as an exemplar
of fusion cuisine, due to its long multicultural
history. “
But I was interested in Street Food…. My chosen theme for
the Mega Marathon that we have going for this month at Blogging Marathon which
is named “Around the World In 30 Days” where we are blogging international cuisine
alphabetically.  So toady for P I have
chosen Peru.
In Peru, anticuchos, a type of kebab, are often sold by street
vendors called anticucheras. Also, cuy, a species of Guinea Pig is served as a delicacy on religious
So I made anticucheras,
okay you are right I did not use any meat I used potatoes….
Anticucheras or Anticuchos

Vegetarian Anticucheras or Anticuchos

Recipe Source: Food.com.com


  • 1 kg /4-5 big potatoes cut into wedges of about 2 inches long
  • 8-10 small onions
  • 2 cucumbers cut in thick roundels
  • ¼ cup red wine vinegar
  • 1 tblspn jeera/cumin powder
  • 1 tsp kali mirchi/ pepper corns  ground
  • salt  to taste
  • 5 garlic cloves
  • 1 tblspn fresh parsley, finely minced
  • 2 tblspn dhania/ coriander leaves, finely minced
  • 4 dried chillies
  • ¼   cup oil plus 1 or 2 tblspn as needed
  • 4-5 ears corn on the cob, cooked (save some of the husk)


  • Par -boil the potatoes with a little salt.
  • Soak the red chillies in hot water until they are soft. You could remove
    the seeds if you feel like. That will make the chillies less spicy. 
  • Blend the vinegar, garlic, dried chilli, cumin powder, pepper powder, parsley and
    coriander leaves with ¼ cup of the oil until you have a soft paste. 
  • Pour it on the pieces of potato and onions distribute evenly so all pieces are
    well covered and can absorb the marinade. Adjust the seasonings.
  • Cover and let sit in the refrigerator. I marinated the pieces in the
    morning and cooked them in the afternoon.   
  • I added the cucumber just before the grilling but that was a bad idea.
    They should have gone in before at least 1 hour before the actual grilling.
  • In the meantime, place thick bamboo skewers to soak in water so they don’t burn
    when they go on the grill if you are using bamboo skewers. I used the stainless
    steel ones. 
  • In case you plan to use a charcoal grill and make sure the coals are very hot
    before you start.  I grilled them on the
  • Arrange the potatoes, cucumber and onions on the skewer.
  • Save the rest of the marinade in a cup or small bowl and add the1
    tblspn of the oil to it, mix well. This will be used for basting the potatoes
    on the grill.
  • Tie some pieces of fresh corn husk with a string made out of some more husk and
    shred them half the way to make a kind of brush and use it for basting. 
Anticucheras or Anticuchos
  •  If like me you are grilling over the gas
    stove then place the potatoes on the stove and baste them generously with the
    leftover marinade and oil mix. But be careful as this will drip and  cause the
    coals/gas to flame.  Make sure it flames
    over because this is what gives the anticuchos their distinctive flavour.
Anticucheras or Anticuchos
  • Cook them well basting and flaming until they are done.
  • In case you are cooking on coal fire then at the same time, place the pieces of
    corn and potatoes on a corner of the grill, baste them with the same marinade
    and allow them to be flamed too.
  • Serve the skewers in each plate.
  • Serve hot, right out of the grill, don’t let it get cold! ENJOY! 

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0 thoughts

  • September 18, 2014 at 3:59 am

    This is my kind of food. I considered grilled food for Peru but did not go for it. I never considered grilling food directly on the stove top. That is a nice idea but if I do that in my kitchen, the fire alarm is going to go off.. 🙂

  • September 18, 2014 at 6:42 am

    These look great; lovely flavours- and I think I would add tofu or seitan to make up the protein. I don't have A bbq AND i wouldn't fancy cleaning my cooker after all that flaming and basting though!!

    • September 19, 2014 at 4:11 pm

      It does not get as messy. I cleaned up in 15 minutes flat.

  • September 18, 2014 at 10:42 am

    Wow I love doing this all the time with paneer…the marinade sounds delicious..will have to try sometime.

  • September 18, 2014 at 12:21 pm

    Did not realize it was grilled until I saw the skewers! Love grilled vegetables. The marinade sounds great!

  • September 18, 2014 at 2:42 pm

    My husband loves to grill and I have bookmarked this for him 🙂

  • September 18, 2014 at 7:27 pm

    My stove top is electric,now i miss the gas stove, wish i could make this grilled veggies as much as like you.

  • September 18, 2014 at 8:03 pm

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  • September 19, 2014 at 2:46 am

    Love those charred, smokey veggies.. Healthy & delicious.

  • September 19, 2014 at 1:49 pm

    wow wow fantastic vegetable grilled kababs 🙂 they look so tempting and such an flavorful marination for the veggies , I wud love to finish them 🙂 Love the smoky looks of the veggies !!

  • September 19, 2014 at 6:14 pm

    Very interesting marinade..winter is round the corner and this seems to be a wonderful idea. Loved the recipe and conversion.

  • October 7, 2014 at 2:24 pm

    Interesting blend of flavors in the marinade.

  • October 8, 2014 at 8:20 am

    That looks so inviting. I haven't tried grilling on my stove top but your post has given me the courage to do so..

  • October 10, 2014 at 12:23 am

    I love grilled food & the marinade flavors are very interesting here. Next on my todo list.

  • October 12, 2014 at 3:21 am

    I have had the meat anticuchos at a local Peruvian restaurant and they were delicious. sure your veg version was a great adaptation also

  • November 1, 2014 at 9:16 am

    I am trying to imagine the flavor with those marinade ingredients. Good one Archana…

  • December 19, 2014 at 5:55 pm

    Wow I am drooling here to see that anticucheras ! Lipsmacking..

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