Anticuchos
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 4
- 1 lbs beef, pork or chicken
- 0.99 clove of garlic
- 2 tbsp red wine vinegar
- 4 tbsp GOYA® Extra Virgin Olive Oil
- 1 tsp fresh thyme
- 1 tsp Rosemary
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 cup whole mushrooms
- 2 purple onions
- 1 tsp black pepper
- salt to taste
PREPARATION
1
First, clean the meat and remove any excess fat. Then cut into 3/4 inch cubes.
2
In a bowl, mix the chopped garlic with the red wine vinegar and GOYA® Extra Virgin Olive Oil. Add the thyme, rosemary, black pepper and salt. Add the meat and mix well. Cover with plastic wrap and leave to rest in the fridge for at least 1 hour.
3
Meanwhile, chop the peppers and onion in 3/4 inch cubes.
4
To prepare the anticuchos, use iron or wooden skewers. If you are using wooden skewers, leave them to soak in water for 30 minutes before using them.
5
To assemble the anticuchos put a piece of onion, a piece of meat, a piece of each pepper and a piece of meat, alternating until the skewer is full. Finish with a thoroughly washed mushroom.
6
Grill the anticuchos on a charcoal grill or in the oven on medium-high heat (390ºF) taking care to ensure that the meat is juicy.
7
Check the seasoning and serve.
