Anticuchos

1.Dry-roast cumin seeds until fragrant (1 minute; see cook’s notes p185). Cool briefly and coarsely crush with a mortar and pestle. Transfer to a bowl along with beef, garlic, oil and vinegar, toss to combine and refrigerate to marinate (at least a few hours or preferably overnight).

2.Thread beef pieces onto skewers, then set aside on a tray, cover, and refrigerate until ready to cook.

3.Meanwhile, for chilli peanut sauce, grill chillies and tomatoes on a wire rack over a gas flame, turning occasionally, until blackened (2-3 minutes; this can also be done on a barbecue or in the oven). Transfer to a bowl, cover with plastic wrap and leave to steam for 5-10 minutes. Peel chillies and tomatoes, and remove seeds from chillies. Coarsely chop tomatoes and chillies, then pulse in a food processor with peanuts until processed to a coarse paste. Season to taste, stir in coriander, oil and lime juice and transfer to a bowl.

4.Bring a charcoal grill or barbecue to high heat and grill skewers in batches, turning occasionally, until charred and just cooked (3-5 minutes). Transfer to a platter, sprinkle with sea salt and serve with chilli peanut sauce.