Meat on a stick

[blueser]

When I was much ,much younger Mom and Dad would take us to "Night in Old San Antonio" during fiesta week. There was a lot going on, music, and food, and unfortunately I was too young for the beer garden. One of the things I remember is some chunks of beef on a skewer.  They were delicious!  I remember them to be right off a charcoal grill and spicy hot. I have tried to make them a few times but they just don't seem right. Does anyone know about these things and more importantly how to make them?

 

[mdboatbum]

I think there are many variations. Most I've seen are Asian influenced, with either a peanut sauce or a spicy garlic pepper sauce. I'd guess if you marinated your beef in chile garlic sauce (available at most grocery stores) then grilled it you'd get pretty close. If it was a Latin festival, maybe cumin and powdered chiles?

 

[blueser]

OK thanks. Any suggestion on the cut of meat? I was thinking sirloin....

 

[chef willie]

I'm thinking chunks of sirloin over hot coals could go very tough very quick since very little marbling in it. Flank or skirt steak is often used for quick cooking on fajitas or such. Takes a marinade well and grills quick. Marinate, slice on the bias, thread on skewers and grill hot & fast. If you can find Mojo Criollo in a Latin market try it.....makes a great, quick overnight marinade.......my 2 cents worth......Willie

 

[blueser]

Thanks Willie sounds like good advice. Never would have thought of Flank or Skirt steak. There is a Latin market down the street I will get the MOJO working.

 

[michael mullan]

look up "Sosatie", this is a very traditional South African way of " meat on a stick, many variations, and awesome

 

[michael mullan]

sosaties1.jpg

• michael mullan
• Apr 13, 2014

 

[blueser]

WOW!!! THAT LOOKS AWESOME

I WILL LOOK IT UP.

 

[bluewhisper]

 

sosaties1.jpg

• michael mullan
• Apr 13, 2014

Please hold on to this mouse while I climb into the screen to grab a bite of that! It looks beautiful!

 

[dandl93]

 
When I was much ,much younger Mom and Dad would take us to "Night in Old San Antonio" during fiesta week. There was a lot going on, music, and food, and unfortunately I was too young for the beer garden. One of the things I remember is some chunks of beef on a skewer.  They were delicious!  I remember them to be right off a charcoal grill and spicy hot. I have tried to make them a few times but they just don't seem right. Does anyone know about these things and more importantly how to make them?

Go to a local Mexican meat/grocery store tell them what you seen in San Antonio they will help you out.It is a Mexican dish you didnt say where you live but by saying Latin market near you that could mean many other Latino food and differant from Mexican.I wish Colombian food had flavor like Mexican food.

Dan 

 

[dls1]

blueser,

I'm pretty certain that the item you're referring to is what is known as an "Anticucho". Anticuchos are a common food throughout most of Latin America, particularly in Peru where they're thought to have originated. Basically, anticuchos are cuts of meat (kebabs) marinated for 1-3 days in a mix of water, red wine vinegar, garlic, oregano, cumin, and mild to hot peppers, depending upon ones taste. They're then skewered and grilled over hot coals until done.

The traditional version, and one that is still very popular today in many parts, is "Anticucho de Corazón", which is marinated beef hearts grilled on a skewer. Sirloin is also commonly used, and in some parts you'll find them made with chicken.

Do a search and you'll no doubt find a recipe that suits your taste, but the basic ingredients should remain the same.

Good luck.

 

[blueser]

That sounds like what I'm looking for. I don't know if I could do the beef hearts though. What I remember could be the Sirloin. I certainly appreciate the input. I will look it up and give it a try this weekend.

 

[dandl93]

 
That sounds like what I'm looking for. I don't know if I could do the beef hearts though. What I remember could be the Sirloin. I certainly appreciate the input. I will look it up and give it a try this weekend.

Beef heart is very good, slice it in to strips, batter and fry up like steak fingers.

Dan

 

[dls1]

 
That sounds like what I'm looking for. I don't know if I could do the beef hearts though. What I remember could be the Sirloin. I certainly appreciate the input. I will look it up and give it a try this weekend.

The beef heart anticuchos are a mainstay in Peru, but less popular elsewhere. Restaurants and street vendors sell them everywhere, and from time to time you'll see a sign that says "Anticucho de Res". If your Spanish isn't too strong, it's a guessing game. It could be heart, or it could be another cut of beef.

On a whim, I just did a quick Google search and they are definitely what you had and are looking for. It seems they originated at the fest many years ago based upon a recipe brought back by a fellow who was stationed in Peru, and who's wife was on the committee. They simply swapped out sirloin for the beef hearts, and it appears that they are the biggest selling item at the fest.

A little more info as well as the recipe used at the fest can be found here > http://www.mysanantonio.com/sacultura/conexion/article/Fiesta-favorites-1049845.php

 

[michael mullan]

Anticuchos are a popular party food in South America, especially in Peru. The most traditional Peruvian anticuchos are made with beef heart, but they can also be made with chicken (anticuchos de pollo) or steak.

Anticuchos are seasoned with garlic, vinegar, cumin, and aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can often find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets.

Anticuchos are best if they are marinated overnight.
[h3]Prep Time: 12 hours[/h3][h3]Cook Time: 20 minutes[/h3][h3]Total Time: 12 hours, 20 minutes[/h3][h3]Ingredients:[/h3]

• 12 cloves of garlic
• 1 tablespoon cumin
• 1/4 cup mild chile pepper paste (aji panca, if available)
• 1/2 cup vinegar, divided
• 1 tablespoon salt
• 2 teaspoons freshly ground pepper
• 2-3 pounds steak (sirloin, tenderloin)
• Wooden skewers

[h3]Preparation:[/h3]

1. Cut beef into 2 inch chunks and place in a nonreactive bowl or dish.
    
2. Mash the garlic with a rock, or with a mortar and pestle. Add a little water if necessary to make a paste.
    
3. Make the marinade: in a 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.
    
4. Pour the marinade over the beef and mix well. Marinade beef overnight in the refrigerator. If you are pressed for time, marinade beef for at least 1 hour at room temperature.
    
5. Prepare the grill. Place the beef onto the skewers (about 4 pieces of beef on each skewer).
    
6. Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
    
7. Grill the skewers for about 5 minutes on each side, or to desired doneness. Baste beef several times during cooking.
    
8. Serve with rice and corn on the cob.

Makes about 12 skewers.

 

[dandl93]

blueser

Peru it is Anticuchos in Colombia it is Pinchos depends who you ask and what Latino country they are from will have a differant name and alittle differant spice mix.

Dan

 

[michael mullan]

in south africa its Sosaties