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Over the past decade, Peruvian cuisine has come into LA's Latin American food scene. It didn't just bring its famous sashimi-like ceviches; it also brought the Peruvian tradition of yakitori-like anticucho skewers. Look for aji amarillo paste, a spicy Peruvian seasoning made from yellow chile peppers, in Latin markets. It's wonderful in marinades and meat rubs.
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Category
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Entrée
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Chef
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Cooking Light
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Contributor
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Jeremiah
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Last Update
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6/26/2016 8:46:29 PM
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Prep Time
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60
min
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Cook Time
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60
min
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Serves
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4
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Ingredients
arrow_right White Vinegar, 1/2 Cup
arrow_right Aji Amarillo Paste, 2 Tbls
arrow_right Ground Cumin, 2 1/2 Tsp
arrow_right Black Pepper, 1 Tsp
arrow_right Kosher Salt, 1 Tsp
arrow_right Garlic, 6 Cloves
arrow_right Skinless, Boneless Chicken Breast Halves, 3 (6 Oz)
arrow_right Red Onion, 1 Large
arrow_right Red Or Green Bell Pepper, 1 Large
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Cooking Instructions
PREPARATION
Place 1/4 cup vinegar, aji amarillo paste, 2 tsp cumin, pepper, salt, and garlic in a food processor.
Place marinade in a large zip-top bag.
Cut chicken into 2-inch cubes
Place chicken in bag with marinate; toss well to coat.
Marinate in fridge at least 45 minutes or up to overnight.
DIRECTIONS
Preheat grill to medium high.
Peel onion and cut into 1-inch wedges.
Remove stem, seeds, and membrane fro bell pepper.
Cut into 1-inch pieces.
Remove chicken from marinade, discarding excess marinade.
Thread the chicken and vegetable pieces evenly onto 8 (10-inch0) skewers.
Combine remaining vinegar, remaining cumin, oil, dash of salt and dash of pepper in a small bowl.
Place skewers on grill rack
Grill skewers 2 minutes on each side or until chicken is done, basting frequently with vinegar mixture.
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