Few things can rival the deliciousness of really good street food.
This recipe for beautifully-marinated, succulent chicken and scallop anticuchos by Tamoka takes the smoky, sizzling goodness of Peru’s iconic street grills up a notch, and right in your kitchen.
Ingredients
- 1 chicken breast (cubed)
- 2 scallops (cleaned)
- 10g aji panca paste
- 5g garlic (chopped)
- 1g cumin (roasted)
- 1g black pepper (roasted)
- 1g oregano (roasted)
- 20g gluten-free soy sauce
- 15g mustard 80g corn oil
- 2g honey
- Crispy onions (to garnish)
- Fresh coriander (to garnish)
Recipe
1. Prepare anticucho marinade
To prepare the anticucho sauce, combine the aji panca paste, garlic, cumin, black pepper, oregano, soy sauce, mustard, corn oil, and honey. Blend until you have a smooth mix. Taste and adjust the seasoning according to your preference.
2. Skewer chicken and scallops
Next, place the diced chicken in a bowl and marinate with the anticucho sauce. Then thread the marinated chicken and cleaned scallops alternately onto skewers.
3. Grill until golden brown
Grill the skewers carefully until golden brown. To ensure that the chicken and scallops are thoroughly cooked, transfer to a hot oven and cook for an additional 2-3 minutes.
4. Garnish, and serve!
Once done, place the skewers on a plate, garnish with fresh coriander and crispy onions for added flavour, and enjoy.
