As Panama prepares to celebrate its indipendence from Colombia and welcome summer I sit in my Bristol living room getting excited about buying a new parka to get me through the [colder] rain and [colder] winds of the English winter. Nevertheless my heart skips a beat and I take some time to remember my beautiful country with all its garish colours, loud claxons, constant swearing and proud love of traditions come the first weekend of November. This is the time for us to commemorate our great-great-great grandfathers and how they rebelled against a Colombian government to create their own country with parades, festivals, family gatherings and – most importantly – food.
Sausages, baby sweet corn fritters, beetroot and potato salad and ice-cold beer are sold on the streets for all to enjoy whilst watching the school bands march along Panama City’s avenues and few shy away from the old lady that lit her portable barbeque right there on the pavement and grills carne en palito (meat on a stick). 
Now, for the sake of telling it how it is I have to admit that there are urban legends about what the carne of carne en palito actually is: cat, dog, iguana… In books and blogs (including my own) the official carne is beef because, come on, I frankly don’t want to think of it otherwise. It tastes good, it tastes of home and it brings the Caribbean to my living room in the middle of a bitter autumn.
PrintCarne en Palito Recipe
- Total Time: 39 minutes
- Yield: 5 servings 1x
Description
Carne en Palito is a flavorful Latin American street food featuring tender beef strips marinated in orange juice, garlic, and achiote, then grilled to perfection.
Ingredients
- 1 lb beef skirt, cut into long strips
- 2 tbsps (70ml) fresh orange juice
- 3 tbsps (105ml) vegetable oil
- 6 garlic cloves, crushed
- 2 tsps (5g) achiote (annatto) seeds
- 1 tsp (2.5g) ground cumin
- A pinch of salt
- Wooden skewers, soaked in water for 30 minutes
Instructions
- In a small frying pan, heat the vegetable oil over low heat for a couple of minutes. Add the achiote seeds and let them infuse the oil for 5 minutes, ensuring the heat remains low to avoid burning the seeds.
- Strain the oil to remove the seeds and let it cool slightly.
- In a large bowl, combine the beef strips with the infused oil, orange juice, crushed garlic, ground cumin, and a pinch of salt. Mix well to ensure the beef is evenly coated. Allow the beef to marinate for at least 30 minutes to absorb the flavors.
- Preheat a grill or grill pan over medium-high heat.
- Thread the marinated beef strips onto the soaked wooden skewers.
- Grill the skewers for about 2 minutes on each side, or until the beef is cooked to your desired level of doneness and has a nice charred appearance.
- Serve immediately, garnished with additional orange slices or fresh herbs if desired.
Notes
For best results, soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. The achiote seeds give the oil a vibrant color and a subtle smoky flavor, essential for authentic taste. If you can’t find achiote seeds, you can substitute with paprika for color, though the flavor will differ. Serve with a side of fresh salad or grilled vegetables for a complete meal.
- Prep Time: 35 minutes
- Cook Time: 4 minutes
- Category: Snack
- Cuisine: Latin American
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
We used to call it “monkey meat”, but only as a joke, we always assumed it was really a low grade of beef. I have one question about your recipe: In step 3 you mention adding extra olive oil (besides the annatto that you make in step 1 with the 3 tbsps of vegetable oil) but you don’t say how much – it’s not listed in the ingredients. So how much olive oil goes in step 3?