Chuzos Recipe – Colombian Grilled Meat Skewers
This Chuzos recipe brings Colombian street food right to your grill. Popular at night markets and neighborhood gatherings, Chuzos are juicy skewers of marinated beef, chicken, or pork cooked over open flames, then brushed with a tangy sauce and served with potatoes or arepas. They’re smoky, flavorful, and perfect for casual parties or a weekend cookout.
Ingredients (makes about 10 skewers)
For the Marinade
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1½ lbs (680 g) beef sirloin, chicken thighs, or pork shoulder, cut into 1-inch cubes
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3 garlic cloves, minced
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2 Tbsp lime juice
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2 Tbsp vegetable oil
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1 Tbsp Worcestershire sauce
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1 tsp ground cumin
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1 tsp paprika
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1 tsp salt
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½ tsp black pepper
For the Skewers
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1 large red onion, cut into chunks
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1 red bell pepper, cut into 1-inch pieces
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1 green bell pepper, cut into 1-inch pieces
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10 wooden or metal skewers (if wooden, soak in water 30 minutes)
Optional Sauce
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¼ cup ketchup
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1 Tbsp mayonnaise
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1 Tbsp Worcestershire sauce
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1 tsp hot sauce (optional)
How to Make Chuzos Recipe
1. Marinate the Meat
In a bowl, combine garlic, lime juice, oil, Worcestershire sauce, cumin, paprika, salt, and black pepper. Add the meat, toss well, and marinate in the refrigerator for at least 1 hour (up to overnight).
2. Assemble the Skewers
Thread the marinated meat onto skewers, alternating with onion and bell pepper pieces.
3. Grill
Preheat grill to medium-high heat. Cook skewers for 8–10 minutes, turning occasionally, until the meat reaches your desired doneness and vegetables are lightly charred.
4. Sauce (Optional)
Mix ketchup, mayonnaise, Worcestershire sauce, and hot sauce. Brush lightly over skewers during the final minute of grilling for a glossy finish.
Serving the Chuzos Recipe
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Serve hot with boiled potatoes or small arepas on the side, as is common in Colombia.
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Garnish with fresh cilantro or parsley for color.
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Pair with cold beer or a refreshing refajo.
Pro Tips
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Cut Evenly: Uniform cubes ensure even cooking.
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High Heat: A hot grill sears the meat quickly, locking in juices.
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Mix Meats: Combine beef, chicken, and pork on different skewers for variety.
Storage
Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat quickly on a hot grill or skillet.
Frequently Asked Questions
Can I bake chuzos instead of grilling?
Yes. Roast at 425 °F (220 °C) for 15–20 minutes, turning once halfway through.
What cuts of meat work best?
Sirloin for beef, boneless thighs for chicken, and pork shoulder or loin for pork are ideal.
Is the sauce traditional?
Street vendors often brush on a ketchup-mayo mix for a sweet and tangy glaze.
