Peruvian-Style Grilled Beef Kabobs: Anticuchos de Carne

Gather the ingredients. ​The Spruce / Nita West Cut the beef into 1 1/2-inch pieces, and place the pieces in a nonreactive bowl or dish. ​The Spruce / Nita West Mash or crush the garlic with a heavy utensil or with a mortar and pestle. Add a little water if necessary to make a paste. ​The Spruce / Nita West In a small bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper. ​The Spruce / Nita West Pour the marinade over the beef and mix well. ​The Spruce / Nita West Cover and marinate the beef overnight in the refrigerator. If you are pressed for time, marinate the beef for at least 1 hour at room temperature. ​The Spruce / Nita West Prepare the grill. ​The Spruce / Nita West Place the pieces beef onto the skewers (about 4 pieces on each skewer, depending on size). ​The Spruce / Nita West Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin. ​The Spruce / Nita West Grill the skewers for about 5 minutes on each side, or to the desired doneness. Baste the meat several times during cooking. ​The Spruce / Nita West Serve the anticuchos with rice and corn on the cob. ​The Spruce / Nita West Enjoy! ​The Spruce / Nita West