Name: Peruvian-Style Sesame Anticucho Marinade
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 5 tablespoons cold-pressed sesame oil; 2 tablespoons roasted sesame seeds, ground; 4 tablespoons red wine vinegar; 1 tablespoon and 1 teaspoon smoked paprika and cumin; 4 cloves garlic, crushed; 2 dried chilli, soaked and blended; to taste salt and black pepper; 600 g vegetables or paneer, for grilling

Before you cook

The vinegar in this marinade is doing structural work, not just flavour. It is what tenderises whatever you are grilling and helps the spice paste actually cling.

Give it a proper marinating time. A rushed thirty minutes barely reaches the surface of what is being grilled.

Method

Soak the dried chillies in hot water for fifteen minutes until soft.
Blend the softened chillies with the vinegar until mostly smooth.
Whisk the oil, ground sesame, paprika and cumin into the chilli blend.
Add the crushed garlic and season with salt and pepper.
Taste and adjust: more vinegar for sharpness, more oil to round it out.
Cut whatever you are grilling into evenly sized pieces.
Toss thoroughly in the marinade, coating every surface well.
Cover and refrigerate for at least two hours, longer if possible.
Thread onto skewers, leaving small gaps between pieces.
Grill over medium-high heat, turning often, until charred and cooked through.

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