This recipe channels the traditional flavors of the Peruvian anticuchos de corazon. The accompanying skewers feature zucchini, tomatoes, shallots, and queso de frier to create an array of flavors ranging from tangy to sweet to buttery, unified and brightened up by the acidity of lemon juice.
The pork belly on these skewers is succulently tender, coated in a sweet and salty sauce. This a simple but memorable meal that makes my fiancé nostalgic for good times in Japanese yakiniku restaurants.
Want to serve up some citrus kissed, grilled seafood that’ll really wow your bbq guests? With this recipe for octopus, do some prep ahead of time and you can just whip these tentacled beauties out when you’re ready to grill. Presto! Tentacular spectacular!