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


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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