21/09/2026
Celebrating so far away from Chile π¨π±β€οΈ
This weekend is a weekend of celebration in Chile, and being Chilean is something very special to me. Even though Iβm so far away, I didnβt want to miss the opportunity to celebrate with my Aussie family. π¨π±π¦πΊ
And made it possible with their beautiful meat! π₯©π₯
π¨π± CHILEAN ANTICUCHOS
Ingredients:
π₯© 1 kg porterhouse beef
π· 1 kg boneless pork leg
π 1 kg chicken breast
π 4 chorizos
π« Capsicums in different colours
π§
Red onion
π§
White onion
πΏ Fresh parsley
For the marinade:
πΏ 1 tbsp oregano
πΆοΈ A little paprika
β¨ A little cumin
π« Β½ cup olive oil
π· Β½ cup red w**e vinegar
Preparation:
Cut the beef, pork and chicken into cubes. Cut the capsicums and onions into pieces roughly the same size.
I like to quickly sear the chicken before assembling my skewers (anticuchos).
Now for the fun part! On each skewer, alternate onion, meat and capsicum, and repeat. You can make them with chicken, pork or beef. Finish each skewer with a piece of chorizo β it might just be the first bite you eat! ππ₯
Mix the oregano, paprika, cumin, olive oil and red w**e vinegar to make the marinade.
Cook the anticuchos on the BBQ, using a bunch of fresh parsley as a brush to coat them with the marinade as they cook. πΏπ₯ Keep turning the skewers so the meat cooks evenly and gets beautifully golden on every side.
And thatβs how we bring a little piece of Chile to our Aussie BBQ. π¨π±π¦πΊβ€οΈ
Whatβs on your BBQ this weekend? π₯ Sinclair Meats Ballarat