Anticuchos de Res y Pollo

Cut the chicken breast, beef sirloin, and pork loin into uniform cubes, approximately 2-3 cm (1 inch) in size. Remove excess fat from the pork loin. Cut the chorizo into thick slices.

Cut the onions into thick discs, about 1.5 cm thick. Deseed and cut the bell peppers into squares of similar size to the meat cubes.

In a bowl, combine the white wine, vinegar, minced garlic, aji color, ground cumin, dried oregano, and salt. Mix well.

Add the cubed chicken, beef, pork, and chorizo slices to the marinade. Ensure all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.

Thread the marinated meat and vegetables onto the skewers, alternating ingredients for a colorful and balanced presentation. Leave a small space at the ends of the skewers to handle them easily during grilling.

Continue assembling anticuchos until all ingredients are used. Aim for a consistent pattern on each skewer.

Preheat your grill to medium-high heat. If using charcoal, ensure the coals are fully lit and covered with white ash. If using gas, preheat to approximately 200°C (400°F).

Place the anticuchos on the hot grill. Grill for approximately 5-7 minutes per side, or until the meats are cooked through and have a nice char. Turn them regularly to ensure even cooking.

During the last few minutes of grilling, you can baste the anticuchos with the remaining marinade using a bunch of parsley or a brush. This adds extra flavor and moisture.

While the anticuchos are grilling, lightly toast slices of baguette on the grill until golden brown.

Remove the anticuchos from the grill and serve immediately with the toasted baguette. Enjoy!