Anticuchos Recipe
Three flame – grilled beef heart skewers, marinated in traditional spices and grilled to perfection.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef heart and marinade
Skewers and finishing
Method
Beef heart and marinade
- 1
Prepare the heart
Rinse the beef heart under cold water. Trim away fat, connective tissue, valves and any white membranes. Cut the heart into 1 to 1 1/4-inch cubes, aiming for uniform pieces so they cook evenly. Pat dry with paper towels.
- 2
Make the marinade
In a blender or food processor combine garlic cloves, aji panca paste, aji amarillo paste, red wine vinegar, soy sauce, olive oil, ground cumin, dried oregano, smoked paprika, ground black pepper, kosher salt, and lime juice. Blend until mostly smooth. If mixture is too thick, add 1 tbs water to loosen.
- 3
Marinate
Place the beef heart cubes in a nonreactive bowl or a zip-top bag. Pour the marinade over the meat and massage to coat all pieces. Refrigerate at least 2 hours, ideally 4–6 hours. For best flavor, marinate up to overnight but no longer than 24 hours to avoid overly soft texture.
Skewers and grilling
- 4
Soak skewers (if using bamboo)
If using bamboo skewers, soak them in water for 30 minutes before grilling to prevent burning.
- 5
Preheat grill
Preheat a charcoal or gas grill to medium-high heat (about 425–475°F / 220–245°C). Create a hot direct-heat zone. Clean and oil the grates to prevent sticking.
- 6
Assemble skewers
Thread the marinated beef heart cubes onto skewers, leaving a small space between pieces for even heat circulation. Reserve remaining marinade; do not re-use raw marinade unless boiled.
- 7
Grill
Brush the grill grates lightly with vegetable oil. Place skewers over direct heat and grill 2.5–3 minutes per side, turning to get even char and an internal temperature of 125–130°F (52–54°C) for medium-rare to 135°F (57°C) for medium. Total grilling time should be about 8–10 minutes depending on cube size and grill heat. If desired, during the last minute briefly brush with a small amount of the reserved marinade that has been boiled for safety (boil for 2 minutes) or with a fresh mix of 1 tbs olive oil + 1 tsp aji panca to add gloss.
- 8
Rest and finish
Transfer skewers to a plate and rest for 5 minutes. Sprinkle with coarse salt to taste and chopped cilantro if using. Serve immediately with lime wedges.