Savory LifeRECIPES

Estadio Nacional de Lima: Peruvian Beef Skewers

Updated November 6, 2026

Total time
3 hr 45 min
prep 30 min · cook 15 min
Serves
6
portions as written

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Estadio Nacional de Lima: Peruvian Beef Skewers

Estadio Nacional de Lima is a beloved Peruvian street-food dish of marinated beef heart or sirloin, skewered and grilled until charred at the edges, then served with boiled potatoes, choclo (Peruvian corn), and a fiery rocoto pepper sauce. It takes its name from the bustling stalls outside Lima’s national stadium on match days, where the smell of grilling meat draws hungry crowds. This recipe recreates that experience at home with a bold, smoky marinade and a simple technique that works on any grill or grill pan.

Ingredients

  • 2 lb (900 g) beef sirloin or beef heart, trimmed and cut into 1-inch (2.5 cm) cubes
  • 3 tbsp (45 ml) soy sauce
  • 2 tbsp (30 ml) white vinegar
  • 2 tbsp (30 g) ají panca paste (or 1 tbsp sweet paprika + 1 tsp smoked paprika mixed with 1 tbsp water)
  • 1 tbsp (15 g) ají amarillo paste (or 1 tsp ground turmeric + 1 tsp cayenne mixed with 1 tbsp water)
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 1/4 cup (60 ml) vegetable oil, plus more for the grill
  • 6 wooden skewers, soaked in water for 30 minutes
  • 6 small yellow potatoes (about 1 lb / 450 g), boiled until tender
  • 2 ears choclo or sweet corn, boiled and cut into 2-inch (5 cm) rounds
  • Rocoto sauce (store-bought or recipe below)

Instructions

  1. In a large bowl, combine the soy sauce, vinegar, ají panca paste, ají amarillo paste, garlic, cumin, oregano, salt, pepper, and oil. Add the beef cubes and toss to coat evenly. Cover and refrigerate for at least 3 hours, or up to 12 hours for deeper flavor.
  2. While the beef marinates, prepare the rocoto sauce if making from scratch: blend 2 rocoto peppers (seeds removed for less heat), 1/4 cup (60 g) queso fresco, 2 tbsp (30 ml) vegetable oil, 1 tbsp (15 ml) lime juice, and a pinch of salt until smooth. Set aside.
  3. Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Thread the marinated beef onto the soaked skewers, distributing evenly.
  4. Oil the grill grates lightly. Place the skewers on the grill and cook for 3–4 minutes per side for medium-rare, or until the beef reaches your desired doneness. For whole cuts of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest; check with a food thermometer.
  5. Remove the skewers from the grill and let rest for 3 minutes.
  6. Serve the skewers hot with boiled potatoes, corn rounds, and rocoto sauce on the side.

Tips

  • Beef heart: If using beef heart, trim all connective tissue and silver skin before cutting; it becomes tender and flavorful when grilled to medium-rare.
  • Soak wooden skewers for at least 30 minutes to prevent burning; metal skewers work too and don’t need soaking.
  • Don’t skip the rest after grilling—this allows the juices to redistribute, keeping the meat moist.
  • Adjust heat: For a milder sauce, remove all seeds from the rocoto peppers; for extra heat, leave some seeds in.

Serving Suggestions

Serve the skewers as a main dish with the potatoes and corn, or slice the meat off the skewers and tuck it into a crusty roll with salsa criolla (pickled red onion and lime) for a sandwich. A cold bottle of Peruvian beer or a citrusy chicha morada pairs wonderfully.

Variations

  • Chicken version: Use boneless, skinless chicken thighs instead of beef; grill until the internal temperature reaches 165°F (74°C) per USDA FSIS.
  • Anticuchos-style: Replace the sirloin with beef heart and add 1 tsp of smoked paprika to the marinade for a more authentic, smoky flavor.
  • Vegetarian twist: Substitute extra-firm tofu or seitan for the beef; marinate for 1 hour and grill until heated through.

Storage and Reheating

Refrigerate leftover skewers (meat removed from skewers) in an airtight container for up to 3 days. To reheat, place the meat on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through. The potatoes and corn can be reheated in the microwave or in simmering water for 2 minutes.

Frequently Asked Questions

Can I use a different cut of beef? Yes, flank steak or skirt steak work well—just slice against the grain after resting. Avoid lean cuts like round, which can become tough.

What if I can’t find ají panca or ají amarillo paste? Use the substitutes listed in the ingredients; the flavor will be slightly different but still delicious. You can also order the pastes online.

How do I know when the beef is done? Use a food thermometer: 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done. Remember to let it rest for 3 minutes.

Can I grill these indoors? Absolutely—a cast-iron grill pan works well. Make sure the pan is hot before adding the skewers, and ventilate your kitchen.

Is the rocoto sauce very spicy? Rocoto peppers are moderately hot, similar to a jalapeño but with a fruity note. Removing the seeds reduces heat significantly.

Can I prepare the skewers ahead of time? Yes, you can marinate the beef overnight and thread the skewers a few hours before grilling. Keep them refrigerated until ready to cook.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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