Peruvian-style Souvlaki

Ingredients

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.

• 500g (1.1 lb) boneless chicken or pork, cut into cubes 500g (1.1 lb) boneless chicken or pork, cut into cubes
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Juice of 1 lime Juice of 1 lime
• 1 red onion, cut into chunks 1 red onion, cut into chunks
• 1 red bell pepper, cut into chunks 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks
• Wooden skewers, soaked in water Wooden skewers, soaked in water

Nutrition

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

Preparation

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.