made with beef, or less commonly chicken, chunks ranging from 2cm x 2cm to about 5cm × 5 cm, roasted on a metal skewer about 30 to long and 3 × 3 mm in diameter. Meat and with pieces of vienna sausage and vegetables such as onions, peppers, carrots and mushrooms can be alternated on the skewer, just like cooking meat on a barbecue (asado). They are seasoned with salt to taste, and sometimes with vinegar or lemon juice. A popular dressing is a sauce made from garlic, onion and chopped cilantro, vinegar, lemon juice and beer, which is spread onto the anticuchos with a sprig of parsley. Anticuchos are usually not the main course of a meal, but rather an accompaniment to grilled meats along with other side dishes such as choripanes, potatoes, sausages and salads. Variants include smaller sticks of wood; those 15 cm or less are called "meat skewers." Peru Anticuchos are part of traditional Peruvian cuisine. The greatest consumption in Peru is in July, during the celebration of Fiestas Patrias (Independence day) in fondas and BBQs. Bolivia The Bolivian anticucho is a dish based on thin beef heart fillets marinated in spices, oil, and vinegar, cooked on skewers and over charcoal, and then served hot, mainly accompanied by roast potatoes and spicy sauce or peanut llajua. The anticucho is widely known as one of the favorite night delicacies dishes in innumerable parts of Bolivia. The vendors (affectionately known as "anticucheras") are easy to find on streets or boulevards and have a peculiar ritual to attract their clients, which consists of creating spectacular flames of fire that give off the irresistible aroma of the dish. See also List of meat dishes Şiş kebap References External links Peru Taste - Anticuchos Meat dishes Grilled skewers Street food Peruvian cuisine Bolivian cuisine