Hot, spicy and vibrant in colour and flavour you won't be able to resist these Peruvian anticuchos.
Chef Vicky Ratnani Anticuchos Recipe

- 1

Cooking Time

-5-10 Mins


- Medium

Preparation Time

- 15 Mins


  • 4 spring onion bulbs
  • 4 cherry tomatoes
  • 8 prawns
  • 1 tsp olive oil
  • Cracked black pepper
  • salt
  • ½ cup garlic cloves
  • 1 tbsp red chilli paste
  • 2 tsp cumin powder
  • 1 tbsp Vinegar
  • 1 tbsp olive oil
  • Corn sauce
  • coriander leaves
  • Sprouts


  1. 1

    For the marinade blend the garlic cloves, red chilli paste, cumin powder, salt, vinegar, and olive oil to a smooth paste.
  2. 2

    On a skewer stick, arrange the spring onion bulb, prawn, one half of the cherry tomato, another prawn, and another half of the cherry tomato.
  3. 3

    Similarly prepare other skewers.
  4. 4

    Sprinkle salt and cracked black pepper.
  5. 5

    Apply the marinade.
  6. 6

    Place the skewers on the grill.
  7. 7

    Drizzle with olive oil and cook for 3 4 minutes on both the sides while you brush the marinade in between.
  8. 8

    Do not over cook.
  9. 9

    Decorate a serving plate with the corn sauce and place the skewers on it.
  10. 10

    Garnish with finely chopped coriander leaves and sprouts.
  11. 11

    Serve hot.
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Vicky Ratnani


Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

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