Guajillo Peppers, Amarillo Peppers, Black Mint, Vinegarm Salt, Avocado Oil, Onion, Garlic, Dark Brown Sugar, Spices

Peruvian BBQ Grilled Skewers with Spicy Aji Verde & Charred Lime

Serves 4 | Ready in 30–40 minutes (plus marinating time)

Tender chunks of meat marinated in SAVIR's signature anticucho-style sauce, skewered and grilled until smoky and caramelized. Served with a spicy green sauce and charred lime wedges—this is backyard BBQ, elevated.

Ingredients:
For the Skewers:

1½ lbs Peeler Farms Wagyu sirloin, Deeply Rooted Ranch chicken thighs, or Texas Iberico pork

1 jar SAVIR Foods Peruvian BBQ & Grilling Marinade

Skewers (wooden or metal)

Kosher salt & cracked black pepper

2 limes, halved

Optional: bell peppers, red onion, or mushrooms for threading

For the Spicy Aji Verde Sauce:

½ cup yogurt or mayo

1 jalapeño (seeded for less heat)

1 garlic clove

¼ cup packed cilantro

Juice of 1 lime

Salt to taste

Splash of olive oil

Instructions:
Marinate the Meat:
Cut protein into 1.5-inch cubes. Toss in a bowl with SAVIR marinade, cover, and refrigerate for at least 1 hour (up to overnight for max flavor).

Make the Aji Verde:
Blend all ingredients until smooth and creamy. Chill until ready to serve.

Preheat the Grill:
Heat grill to medium-high. If using wooden skewers, soak in water for 30 minutes to prevent burning.

Assemble & Grill:
Thread meat onto skewers, alternating with veggies if using. Grill 8–10 minutes total, turning occasionally, until charred outside and cooked to desired doneness. Grill lime halves cut-side down for 2–3 minutes.

Serve:
Plate skewers with charred lime, drizzle or dip with aji verde, and sprinkle with flaky salt and cilantro.

Pro Tips:
Serve rice, grilled flatbread, or a crisp salad

Try marinating whole mushrooms or halloumi for a veg-forward version

Double the marinade and reserve some for brushing while grilling for extra charred flavor