red wine vinegar
whole black peppercorns
1/2 – 1
OR 2-3 clothes of garlic
cut in 1 1/2 inch cubes
Place vinegar, water, serrano peppers, salt and pepper to taste, garlic, oregano and comino in a blender and process well.
Pour blended sauce over meat and marinate at least overnight, but preferably three days.
String meat on wooden or metal skewers. (Wooden skewers should be soaked in water for at least 30 minutes beforehand.)
Grill anticuchos over hot charcoal fire, basting with leftover marinade to which bacon drippings can be added. Turn frequently.
Cook no longer than 8 to 10 minutes. Serve immediately and enjoy!