Anticuchos Mixtos (Mixed Chicken and Beef Skewers)
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Ingredients
- 350 g beef rump steak
- 350 g chicken thigh fillets, diced
- 2 tbsp red wine vinegar
- 4 garlic cloves
- 2 tsp ground cumin
- 1 tbsp smoked paprika
- 2 corn on the cob
- 500 g baby new potatoes
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 480 kcal
- Protein
- 40.8 g
- Carbohydrate
- 32.6 g
- of which sugars
- 3.9 g
- Fat
- 20.5 g
- of which saturates
- 5.6 g
- Fibre
- 4.2 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the beef into 3cm cubes. Toss the beef and diced chicken separately with the red wine vinegar, garlic, ground cumin, smoked paprika and half the olive oil. Marinate for 20 minutes.
- 2
Boil the baby new potatoes for 15 minutes until tender. Boil or griddle the corn on the cob for 10 minutes until tender.
- 3
Thread the beef onto 4 skewers and the chicken onto 4 separate skewers.
- 4
Heat the remaining oil in a griddle pan and cook the beef skewers for 2-3 minutes each side and the chicken skewers for 3-4 minutes each side, until the chicken is cooked through with no pink remaining.
- 5
Serve the skewers with the potatoes and corn on the cob.
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