Aji amarillo paste provides the golden glow and mild heat that makes these skewers a Peruvian street food icon. As someone who loves discovering global flavours, I find the combination of smoky charcoal and tangy red wine vinegar absolutely brilliant. The marinade does the heavy lifting here, tenderising the meat and layering in deep, earthy notes of cumin and oregano.
Mastering the Grill
For the best results, ensure the meat is cubed uniformly so every piece cooks evenly. The contrast between the charred exterior and the juicy centre is where the magic happens. I recommend serving these with a generous squeeze of fresh lime to brighten the rich, mineral flavours of the beef. It is a fantastic way to bring a taste of Lima into your own kitchen, whether you stick with the traditional heart or opt for sirloin.
