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Carne en Palito Recipe

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4 from 1 review

  • Author: Carla Spuri
  • Total Time: 7 minutes
  • Yield: 5 1x


One of the simplest street bites you will find in Latin America – Carne en palito mixes tender beef strips with the fruity aroma of oranges, the sharpness of garlic and the smoky texture of achiote.


  • 1lb beef skirt cut into long strips
  • 2tbsps (70ml) fresh orange juice
  • 3tbsp (105ml) vegetable oil
  • 6 garlic cloves, crushed
  • 2tsps (5gr) achiote (a.k.a. annatto) seeds
  • 1tsp (2.5gr) ground cumin
  • A pinch of smoked paprika (optional)
  • Salt to taste


  1. Heat the oil slightly in a frying pan over a low heat for a couple of minutes, add the annatto seeds and let them release flavour and colour infusing the oil for 5 minutes (always keeping it over a low heat).
  2. Pound the beef strips so that they are as thin as possible without splitting.
  3. Mix the orange juice, olive oil, garlic, annatto oil, cumin, salt and pepper together to make a marinade.
  4. Season the meat with the marinade and refrigerate for at least 4 hours.
  5. Soak 20 bamboo skewers in water for half an hour.
  6. Pat the beef strips dry when ready to cook.
  7. Slide the meat onto the bamboo skewers and barbeque for just a minute on each side (this can be done on a hot griddle pan if, like me, you fancy them in the middle of autumn and can’t use the barbeque!)
  • Prep Time: 5 mins
  • Cook Time: 2 mins
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