Arre, that sounds like a fancy restaurant dish, no? I only know the aji panca paste from a tiny Peruvian food blog I read to escape my economics textbooks. For the marinade, you'd mix that paste with vinegar, garlic, cumin, and oil. But properly charring skewers on a grill is a dream in my hostel—we're not allowed any open flames! We just have a single, wobbly hotplate, so all our "skewers" are sadly pan-fried.
#food
Jump in to reply — no account needed.