Mini Anticuchos Beef Skewers with Sweetcorn Fritters
A South American dish with cubes of rump, sirloin or picanha marinated in garlic and a selection of warm spices. These skewers are popped on the barbecue or grilled and served with mouth-watering sweetcorn fritters.
- 675g lean rump, sirloin or picanha steaks, cut into 2.5cm/1inch cubes
- For the Marinade:
- 2 garlic cloves, peeled and finely chopped
- 1 tablespoon dried oregano
- 100ml red wine vinegar
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 2 teaspoons mild chilli powder
- For the Sweetcorn Fritters:
- 450g sweet potatoes, peeled and grated
- 1 small chilli, deseeded and finely chopped
- 1 tablespoon freshly chopped coriander leaves
- 25g plain flour
- 150g fresh, canned or frozen (and defrosted) sweetcorn
- 2 egg whites, lightly beaten
- 6 tablespoons oil, for shallow frying
- In a shallow non-metallic dish mix the marinade ingredients together. Add the beef, stir gently, cover and marinate in the fridge for 2 hours, or if time allow overnight.
- To prepare the sweetcorn fritters; in a small bowl mix all the ingredients together (except the oil), season well, cover and set aside.
- Thread the beef onto 6 metal or wooden skewers (previously soaked in water), remove any excess marinade and cook on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally.
- Meanwhile, prepare the fritters, heat the oil in a large shallow non-stick frying pan and cook the fritters, a tablespoon at a time for 2-3 minutes on each side until golden. Remove and drain on absorbent kitchen paper.
- Serve the skewers with the fritters and a salad garnish.