Peruvian
Peruvian Anticuchos of Portobello & Artichoke Hearts in Ají Panca Glaze
Lima's iconic street-cart skewers made 100% plant-based: meaty portobello wedges and artichoke hearts marinated in smoky ají panca, red wine vinegar, garlic, cumin, and oregano, char-grilled over high heat and served with seared golden potatoes, charred choclo corn, and huacatay herb sauce.
The good part
Peruvian Culinary Heritage & Technique
Every evening in Lima's Barranco and Miraflores districts, anticucheras grill skewers over charcoal while flicking marinade onto the coals with a bundle of herbs or corn husks. Portobello caps absorb the vinegar-garlic-ají panca marinade like a sponge and char beautifully.
Make-Ahead & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat warm dishes gently on the stovetop with a splash of vegetable broth, and add fresh lime juice, herbs, or sarsa criolla just before serving.
Nutrition & Substitutions
Low in calories and rich in prebiotic inulin fiber from artichoke hearts, ergonomic antioxidants (ergothioneine) from portobellos, and capsaicinoids from ají panca. Naturally gluten-free (with tamari) and nut-free.
Gather
Ingredients
- 1 lb large portobello mushroom caps, stems removed, cut into thick 1 1/2-inch wedges
- 1 can (14 oz) whole artichoke hearts in water, drained, patted dry, and halved
- 4 tbsp Peruvian ají panca paste
- 3 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp low-sodium tamari or soy sauce
- 5 garlic cloves, grated into a paste
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano, crushed between palms
- 1 tsp freshly cracked black pepper and 1 tsp sea salt
- 3 medium boiled Yukon Gold potatoes, cut into thick slabs (for grilling at the tip of each skewer)
- 2 ears sweet corn or Peruvian choclo, cut into 2-inch rounds
- 1 rosemary sprig, tied into a brush (traditional anticuchera basting brush)
Make
Method
- 01Whisk the anticuchera marinade: In a bowl, whisk together the ají panca paste, red wine vinegar, olive oil, tamari, grated garlic, ground cumin, oregano, black pepper, and sea salt into a thick crimson glaze.
- 02Marinate the mushrooms & artichokes: Reserve 3 tablespoons of marinade for basting. Toss the portobello wedges and halved artichoke hearts in the remaining marinade and let sit for at least 20 minutes (or up to 4 hours).
- 03Thread onto skewers: Thread alternating pieces of marinated portobello and artichoke heart onto soaked bamboo or metal skewers, placing a thick slab of boiled Yukon Gold potato on the tip of each skewer in classic Lima street style.
- 04Sear & baste with rosemary: Heat a grill pan or outdoor grill over high heat. Grill the skewers and corn rounds for 4 to 5 minutes per side, using the fresh rosemary sprig to brush the reserved ají panca marinade onto the mushrooms so the droplets hit the grates and perfume the skewers with smoke.
- 05Serve hot off the grill: Plate the charred anticuchos with the grilled potatoes and corn, accompanied by ají amarillo or huacatay herb sauce.
Keep cooking
Swaps, storage, and useful next steps.
Low in calories and rich in prebiotic inulin fiber from artichoke hearts, ergonomic antioxidants (ergothioneine) from portobellos, and capsaicinoids from ají panca. Naturally gluten-free (with tamari) and nut-free.