Grilled Beef Heart Skewers
Flavorful beef heart anticuchos marinated in ají panca and vinegar, grilled to perfection. A Peruvian classic.
35 min2 servingsMediumPeruvian
609kcal / serving
47.7 gprotein
2 gcarbs
45.9 gfat
Ingredients
- 500 grams Beef heart
- 3 tablespoons Ají panca paste
- 4 tablespoons Red wine vinegar
- 2 teaspoons Minced garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 to taste Salt
- ½ teaspoon Ground black pepper
- 1 tablespoons Vegetable oil
- 10 pieces Anticucho skewers
Directions
- Precisely trim and debone the beef heart. Cut into uniform 2 cm cubes.
- Prepare the marinade: combine ají panca paste, red wine vinegar, minced garlic, cumin, oregano, salt, and pepper. Mix well.
- Marinate the heart for a minimum of 2 hours in the refrigerator, allowing the flavors to penetrate.
- Soak the anticucho skewers in water to ensure even cooking and prevent burning.
- Thread the heart pieces neatly onto the skewers, ensuring a good presentation.
- Heat the grill or pan to medium-high heat. Lightly grease.
- Grill the anticuchos, rotating them frequently, for 8-10 minutes total, until golden brown and juicy inside.
- Serve immediately with traditional Peruvian accompaniments.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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