Beef Skewers Recipe (Chuzos de Res)

Ingredients

• 680 g (1 1/2 pounds)beef fillet, diced
• 75 g (1/2 cup)finely chopped onion
• 2garlic cloves, minced
• 1scallion, chopped
• 1/2 teaspoonground cumin
• 120 ml (1/2 cup)beer
• for brushingolive oil
• to tastesalt and black pepper

Instructions

1. 1

   Mix the marinade

   Put the onion, garlic, scallion, ground cumin, beer, salt and pepper in a large resealable plastic bag and mix them together.

2. 2

   Marinate the beef

   Add the diced beef, seal the bag and leave it to marinate in the refrigerator overnight, or for at least 5 hours.

3. 3

   Grill the skewers

   Preheat the grill to high. Thread the beef onto skewers and brush it with olive oil. Grill for 5 to 7 minutes in total, turning so the beef browns on all sides. Serve with papa salada and a small arepa.

What are chuzos de res?

Chuzos de res are beef skewers associated with Colombian grilled-food culture. They are served in asaderos and by street vendors, often alongside arepa and papa salada.

This version uses diced beef in a beer, onion, garlic and cumin marinade. A hot grill browns the outside quickly while the small pieces cook through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 25 calories, 1g protein, 4g carbs, 0g fat.

The beef provides most of the protein, while the beer and aromatics contribute relatively little energy; the oil brushed on before grilling supplies some fat. Papa salada and arepa add carbohydrates, so serve a suitable amount of each alongside the skewers for a balanced plate.

Building the marinade

Aromatics: Onion, garlic and scallion give the marinade its savoury base, while cumin adds a warm, earthy note.

Beer: The beer carries the seasoning across the beef. Mix it well with the other ingredients before adding the meat.

Give it time

Marinating: The recipe calls for an overnight rest or at least 5 hours in the refrigerator, so the stated 10-minute total time does not include this wait.

Before grilling: Take the beef out of the marinade and thread it onto skewers. If using wooden skewers, follow the package guidance for preparing them for the grill.

Grill for even browning

High heat: Preheat the grill before adding the skewers so the beef starts browning promptly.

Turning: Grill for 5 to 7 minutes total, turning the skewers to brown all sides. Pieces may cook at different rates, so use doneness cues appropriate to your preferred finish.

Serve it Colombian-style

Classic sides: Serve the skewers with papa salada and a small arepa, as suggested in the recipe. Their mild, filling character pairs well with the seasoned beef.

At the table: Serve the skewers soon after grilling, while the surfaces are browned and the meat is hot.

Keep the pieces consistent

Cut size: Dice the beef into pieces of similar size so they are easier to thread and cook at a more even pace.

Spacing: Leave a little room between pieces on each skewer rather than compressing them tightly; this helps heat reach the sides for browning.

Recipe notes & tips

• Dice the beef into similarly sized pieces for more even grilling.
• Marinate the beef in the refrigerator, not at room temperature.
• Preheat the grill fully before adding the skewers.
• Brush the beef lightly with olive oil so it browns without excess dripping.
• Turn the skewers during grilling to brown the beef on all sides.
• Serve with papa salada and a small arepa for the suggested pairing.

Variations

• Add paprika: Include a little paprika in the marinade for a warmer, smoky note.
• Use another meat: Try diced pork or chicken in place of the beef, adjusting grilling to suit the meat.
• Add peppers: Thread pieces of pepper between the beef for extra colour.
• Citrus note: Add a small squeeze of lime at the table for a bright finish.
• Spicier skewers: Serve with a hot sauce alongside for those who want more heat.

Common mistakes to avoid

• Skipping the marinade: The recipe needs at least 5 hours in the refrigerator, so allow time before grilling.
• Uneven chunks: Large and small pieces cook at different rates; cut the beef to a consistent size.
• Crowding the skewer: Tightly packed pieces brown less evenly; leave a little space between them.
• Starting on a cool grill: The beef may cook before it browns; preheat the grill to high first.
• Leaving the skewers untouched: Turn them during cooking so all sides brown.

How to store

Refrigerate leftover cooked beef in a covered container and use within 3 to 4 days. Reheat until piping hot, preferably briefly on a hot grill or in a pan to restore some browning.

Frequently asked questions