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Overview

Anticucho Chileno

Chilean Anticuchos, Chilean Mixed Meat Skewers

This anticucho chileno recipe turns the Chilean asado into skewers: cubes of beef sirloin and chicken breast, slices of longaniza sausage, red and green pepper and onion, marinated in red wine vinegar, garlic, cumin and merken, then grilled over hot charcoal until charred at the edges and juicy inside. Serve them straight off the grill with pebre and a tomato salad. One serving (two skewers) is about 340 g.

Anticuchos travelled to Chile from the Andean skewer tradition that grew up in colonial Peru, where marinated meat was grilled over charcoal on sticks. The Chilean version made the dish its own: instead of beef heart it uses beef sirloin, chicken and longaniza sausage threaded with peppers and onion, seasoned with vinegar, garlic, cumin and merken, the smoked chilli of the Mapuche people. Today anticuchos are a fixture of the September Fiestas Patrias asados, when families gather around the grill for Chile's independence celebrations.

Pairs well with: Pebre, tomato and onion salad, and boiled potatoes or rice

Provenance

Chile flag Chile

Fiestas Patrias Barbecue Classic

Latin America & Caribbean

Time Dedication

55m

40m prep • 15m cook

Batch Yield

4 Servings

572 kcal per serving

1 serving ≈ 340 g

Technical Skill

Intermediate

Medium (Grill)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Fiestas Patrias barbecue, weekend asado, family grill night, street-food night Cost: Low — about $4–5 per serving at home
Tags: Chicken Pork Beef Savory High-protein Grilled
Anticucho chileno skewers of beef, sausage, chicken, red and green peppers and onion grilling over charcoal

Fiestas Patrias Barbecue Classic

Photo: Isabel Saavedra Fierro, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $4–5 per serving at home (USD)

A good anticucho chileno is charred at the edges, juicy inside and smoky from the merken — even pieces, a short marinade and a hot grill are what make it work.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 55m
P

Prep Stage: Cut, Marinate and Thread

35 Mins • Cutting, Marinade

Cut the beef and chicken into even 3 cm cubes, slice the longaniza into thick rounds, and cut the peppers and onion into 3 cm pieces so everything cooks at the same speed. Whisk the olive oil, red wine vinegar, garlic, salt, cumin, oregano and merken into a marinade, toss the beef and chicken in it, and leave for 30 minutes at room temperature. Soak 8 bamboo skewers in water for 30 minutes so they do not burn, then thread the skewers alternating beef, chicken, longaniza, pepper and onion.

Maestro Tip: Cut every piece the same size: a small piece of chicken next to a big cube of beef means one burns while the other is still raw inside.

  1. 1

    Cut the Meat and Vegetables

    15 mins Room temperature

    Trim the sinew from the beef sirloin and cut it into even 3 cm cubes. Cut the chicken breast into cubes the same size. Slice the longaniza into thick 2 cm rounds. Core and seed both peppers and cut them into 3 cm squares, and cut the onion into thick wedges that hold together in layers.

    Keep the beef and chicken on separate boards or wash the board and knife between them so raw chicken never touches the beef.

    Done when: Even 3 cm pieces of meat and vegetables, ready to thread.

  2. 2

    Make the Marinade and Marinate

    10 mins active, then 30 mins resting Room temperature, about 20°C (68°F)

    Whisk the olive oil, red wine vinegar, minced garlic, salt, ground cumin, dried oregano and merken together in a large bowl until the oil and vinegar are combined. Add the beef and chicken cubes and turn them until every piece is coated. Cover and leave for 30 minutes so the vinegar, garlic and spices soak in.

    Do not marinate for hours: the vinegar will start to firm up the outside of the chicken and make it dry on the grill.

    Done when: Meat evenly coated and smelling of garlic, cumin and smoke.

  3. 3

    Thread the Skewers

    10 mins Room temperature

    Soak 8 bamboo skewers in water for 30 minutes, or use metal skewers. Thread each skewer with an alternating pattern: beef, red pepper, chicken, onion, longaniza, green pepper, then repeat, leaving a small gap between pieces so the heat reaches all sides. Push the pieces snugly together without squeezing them.

    Leave the pieces slightly loose on the skewer rather than packed tight; packed pieces steam instead of charring.

    Done when: 8 skewers, each with a mix of meat, sausage and vegetables.

  4. 4

    Grill the Skewers

    12-15 mins Hot grill, 200-230°C (400-450°F)

    Place the skewers on a hot, oiled grill over charcoal. Grill for 12-15 minutes, turning every 3-4 minutes so all sides char lightly. Brush with any leftover marinade during the first few minutes only. The chicken must reach 74°C (165°F) inside and the beef at least 63°C (145°F); the longaniza should be hot and crisp at the edges and the peppers softened with blackened spots.

    Do not press the skewers down with a spatula; pressing squeezes the juices out and dries the meat.

    Done when: Chicken 74°C (165°F) inside, beef 63°C (145°F), charred edges, peppers softened.

  5. 5

    Rest and Serve

    5 mins Room temperature

    Lift the skewers off the grill and rest them for 5 minutes so the juices settle back into the meat. Serve two skewers per person, straight off the skewer or slid onto the plate, with pebre and tomato salad alongside.

    Resting matters: cut into a skewer straight off the grill and the juices run out onto the plate instead of staying in the meat.

    Done when: Juicy skewers, rested, ready to serve.

Finishing Touches & Plating

Serve the anticuchos the moment they have rested, with pebre spooned over the top and a tomato and onion salad on the side, and eat them hot off the grill, asado style.

Nutritional Physiology & Benefits

Nutrition

Energy

572

kcal / serving

Protein

58g

Complete AA

Carbs

10g

Complex

Fats

31g

Healthy

Per serving (4 servings · 1 serving ≈ 340 g)
Energy572 kcal
Protein58 g
Carbohydrates10 g
Fat31 g
Fibre2.6 g
Sugar4.6 g
Sodium1001 mg
Per 100g
Energy168 kcal
Protein17.2 g
Carbohydrates2.9 g
Fat9.1 g
Fibre0.8 g
Sugar1.4 g
Sodium294 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Iron, zinc and vitamin B12 (beef), niacin and vitamin B6 (chicken), vitamin C (peppers, onion). Nutrition is estimated.

High Protein

Each serving carries about 58 g of protein from beef, chicken and longaniza, so the plate is filling and keeps you full for hours.

Iron and B12

Beef is a rich natural source of iron and vitamin B12, nutrients that help carry oxygen in the blood and support normal energy levels.

Real Whole Foods

The plate is built from whole foods — meat, sausage, peppers and onion — with a simple vinegar and spice marinade and no ready-made sauce.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sauces

Pebre

This fresh Chilean salsa of tomato, onion, coriander and chilli cuts through the rich grilled meat and adds a sharp, herby brightness to every bite.

Vegetables

Tomato and Onion Salad

The classic Chilean ensalada chilena of sliced tomato and onion with oil and salt cools the palate and balances the smoky, salty skewers.

Sides

Boiled Potatoes or Rice

Plain boiled potatoes or white rice soak up the meat juices and the pebre, and turn the skewers from a snack into a full dinner.

Drinks

Cold Lager or Red Wine

An ice-cold lager or a glass of Chilean red wine matches the charcoal smoke and cools the merken heat.

Complete menu

Serve two anticuchos per person with pebre, tomato and onion salad and boiled potatoes, and finish with an ice-cold lager.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

A Second Heavy Meat Main

Anticuchos are already a rich, protein-heavy main, so serving them beside another grilled meat makes the meal overly heavy and hard to digest. Keep the rest of the plate light — salad, potatoes and pebre. This is general guidance, not medical advice.

Undercooked Chicken

Chicken on a mixed skewer cooks slower than the peppers around it, so check the largest chicken cube reaches 74°C (165°F) inside before serving; charred outside but raw inside is not safe to eat. This is general food-safety guidance, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty, high-protein dinner — two skewers with salad and potatoes is a full plate.
  • ChildrenFine in small pieces for older children, but keep the merken light and serve the pebre on the side.
  • ElderlyRich in iron and B12, but the meat is firm — cut pieces small and make sure they are cooked through.
  • Pregnant womenEat only fully cooked skewers, with the chicken at 74°C (165°F) inside; skip any undercooked meat. Ask your clinician about cured and processed meats during pregnancy.
  • Breastfeeding womenA good source of iron and protein; the chilli heat is fine, but keep portions moderate if your baby is sensitive to spicy food.
  • AthletesExcellent post-training food: about 58 g of protein per serving with potatoes or rice for recovery.
  • Weight gainA calorie-dense plate that builds up easily — add an extra potato and a third skewer.
  • Weight lossThe skewers are filling at 572 kcal — keep to one skewer with extra salad and a smaller potato.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesVery low in carbs (about 10 g per serving) — the potatoes or rice are the main carbs, so keep that portion small. Ask your clinician about portion size.
  • High blood pressureThe plate carries about 1,001 mg of sodium, mostly from the salt and the longaniza — use less salt in the marinade and a low-salt sausage. Ask your clinician about sodium limits.
  • Kidney diseaseVery high in protein (about 58 g) and potassium from the potatoes, so it may not suit a restricted-protein or restricted-potassium diet. Ask your clinician before eating it.
  • GoutRed meat and processed sausage are moderately high in purines, which can raise uric acid. Eat it rarely and in small portions if you have gout. Ask your clinician for personal advice.
  • Stomach issuesThe vinegar marinade, chilli and raw onion can irritate a sensitive stomach — try a small portion first and skip the pebre if it bothers you. Ask your clinician if symptoms persist.
  • Cardiovascular diseaseThe meat is grilled, not fried, but the plate is rich and salty — keep portions moderate and favour the salad and vegetables. Ask your clinician about processed meats in your diet.
  • Fatty liverThe skewers are low in fat for a meat dish, but the plate is calorie-dense — watch the total portion and skip extra oil. Ask your clinician about suitable portion sizes.
  • Food allergiesContains beef, chicken and pork (longaniza). The merken may contain traces of other chillies — check the label. Ask your clinician if you have a meat or spice allergy.
  • Special therapeutic dietsNot suitable for a low-protein, low-sodium or low-purine therapeutic diet without changes; ask your clinician or dietitian before eating it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool the skewers, then slide the meat and vegetables off into covered containers; store the pebre separately.
In the fridge
3 days for the cooked skewers; 2 days for the pebre.
In the freezer
Up to 2 months for the cooked meat pieces off the skewers, wrapped tightly; peppers and onion do not freeze well.
How to reheat
Reheat the skewers on a hot grill or in a 200°C (400°F) oven for 5-6 minutes until steaming hot all the way through, to 74°C (165°F).
Freezing recommended
Yes for the marinated raw meat (freeze in the marinade, thaw overnight in the fridge) and for cooked pieces; not recommended for the vegetables.
Signs it has spoiled
Sour or off smell, slimy surface on the meat, or pebre that smells fermented — discard, do not taste to check.

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