Peruvian-style Souvlaki


Peruvian-style Souvlaki

Inca-inspired Souvlaki: A Fusion of Greek and Peruvian Flavors

In the vibrant Peruvian cuisine, we have taken the beloved Greek dish of Souvlaki and given it a Peruvian twist. This fusion recipe combines the succulent flavors of marinated grilled meat with the vibrant spices and ingredients of Peru. Get ready to embark on a culinary journey that blends the best of both worlds!

Jan Dec

15 minutes

10-12 minutes

1 hour 30 minutes (including marinating time)

4 servings


Gluten-free, Dairy-free, Low-carb, High-protein, Paleo-friendly


Vegan, Vegetarian, Nut-free, Egg-free, Soy-free


While the Greek Souvlaki traditionally uses lemon juice and oregano for marinating the meat, our Peruvian-style Souvlaki incorporates Peruvian spices like aji amarillo, cumin, and garlic. Additionally, we will be serving it with a zesty Peruvian salsa and a side of quinoa instead of the traditional Greek pita bread. We alse have the original recipe for Souvlaki, so you can check it out.


  • Calories: 250 kcal / 1046 KJ
  • Fat: 10g (Saturated Fat: 2g)
  • Carbohydrates: 6g (Sugar: 2g)
  • Protein: 32g
  • Fiber: 1g
  • Salt: 1.5g


  1. 1.
    In a bowl, combine the aji amarillo paste, olive oil, minced garlic, cumin, paprika, dried oregano, salt, black pepper, and lime juice. Mix well to create the marinade.
  2. 2.
    Add the chicken or pork cubes to the marinade and toss until they are well coated. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld.
  3. 3.
    Preheat your grill or grill pan over medium-high heat.
  4. 4.
    Thread the marinated meat onto the soaked wooden skewers, alternating with chunks of red onion and bell peppers.
  5. 5.
    Grill the skewers for about 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
  6. 6.
    Remove the skewers from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

  • Aji Amarillo Paste — Aji amarillo is a Peruvian yellow chili pepper with a unique flavor. If you can't find the paste, you can substitute it with a mix of yellow bell pepper and a small amount of habanero pepper for a similar taste.
  • Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness. Cook it according to the package instructions, usually using a 2:1 ratio of water to quinoa.

Tips & Tricks

  • For extra flavor, baste the skewers with the marinade while grilling.
  • Serve the Peruvian-style Souvlaki with a side of Peruvian salsa criolla, which is made with red onions, tomatoes, lime juice, and cilantro.
  • If you prefer a spicier kick, add a small amount of minced rocoto pepper to the marinade.
  • Experiment with different meats like beef or lamb for a variation in flavors.
  • If using wooden skewers, remember to soak them in water for at least 30 minutes before grilling to prevent them from burning.

Serving advice

Serve the Peruvian-style Souvlaki hot off the grill, accompanied by a generous portion of quinoa and a side of Peruvian salsa criolla. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the skewers on a platter, placing them diagonally for an appealing visual effect. Drizzle some extra marinade over the skewers for a glossy finish. Serve the quinoa in a separate bowl and sprinkle it with chopped parsley for a pop of color.