Anticuchos (Grilled Beef Heart Skewers)

Peruvian Anticuchos: Tender beef heart skewers marinated in zesty spices, grilled to perfection. A smoky, flavourful street food classic perfect for adventurous eaters and barbecue lovers alike!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by trimming the beef heart to remove any connective tissue or fat. Rinse thoroughly under cold water, then pat dry with paper towels. Cut the heart into uniform cubes, about 3 cm each. This ensures even cooking and a tender bite.

Step 2

In a large mixing bowl, combine minced garlic, aji panca paste, red wine vinegar, olive oil, ground cumin, smoked paprika, black pepper, and salt. Whisk until smooth. Add the beef heart cubes and toss to coat evenly, ensuring every piece is well covered in the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to penetrate deeply.

Step 3

While the beef heart marinates, prepare the skewers by soaking wooden sticks in water for at least 30 minutes. This prevents them from burning during grilling. If using metal skewers, ensure they are clean and ready for use.

Step 4

Remove the beef heart from the marinade and thread 3–4 pieces onto each skewer, leaving a small gap between each piece to promote even cooking. Reserve any leftover marinade for brushing later.

Step 5

Preheat your grill or stovetop grill pan to medium-high heat. Lightly oil the grates to prevent sticking. If using an oven, preheat to 220°C (430°F) and prepare a baking tray with a wire rack.

Step 6

Grill the skewers for 3–4 minutes per side, brushing occasionally with the reserved marinade for added flavour and moisture. The beef heart should develop a caramelized crust while remaining tender inside. If using an oven, roast for 10–12 minutes, turning halfway through.

Step 7

Check for doneness by cutting into one piece, it should be cooked through but still juicy. Remove the skewers from the grill and let them rest for 5 minutes to allow the juices to redistribute.

Step 8

Serve the anticuchos hot, accompanied by boiled potatoes or corn on the cob. Garnish with fresh lime wedges for an acidic kick and pair with aji sauce or chimichurri for dipping. Arrange the skewers on a platter for a visually striking presentation. For a truly authentic experience, serve alongside a cold Peruvian chicha morada or beer.

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