Peruvian
Anticuchos
Peruvian anticuchos with beef heart marinated in ají panca, vinegar, garlic, cumin, oregano, and allspice, grilled hot on skewers.
6 servings · 35 minutes prep · 12 minutes cook
Ingredients
Main
- 2 lb beef heart, trimmed of sinew and cut into 1 1/2-inch pieces
- 1/2 cup red wine vinegar
- 1/3 cup aji panca paste
- 6 garlic cloves, finely grated
- 2 tbsp avocado oil
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp ground allspice
- 12 bamboo skewers, soaked 30 minutes
Directions
Method
- Whisk the red wine vinegar, aji panca paste, garlic, avocado oil, ground cumin, dried oregano, kosher salt, black pepper, and ground allspice until smooth.
- Reserve 1/4 cup marinade for basting before it touches raw meat. Toss the beef heart with the remaining marinade, cover, and refrigerate for 8 hours.
- Thread the beef heart tightly onto the bamboo skewers, leaving a little space between pieces for heat circulation.
- Heat a charcoal or gas grill to high heat, about 500F. Grill the skewers until charred at the edges and the beef reaches {{temperature:145°F}}, 2-3 minutes per side, basting once with the reserved clean marinade during the first half of cooking only.
- Rest for 3 minutes and serve hot.
