🧂 Ingredients
- 1 kg Beef heart(cleaned and cut into 1-inch cubes)
- 1 large Red onion(cut into wedges)
- 1 large Bell pepper(any color, cut into 1-inch pieces)
- 3 tbsp Aji panca paste
- 4 cloves Garlic(minced)
- 1 tsp Cumin
- 1 tsp Oregano
- 1/4 cup Red wine vinegar
- 1/4 cup Olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a bowl, combine aji panca paste, minced garlic, cumin, oregano, red wine vinegar, olive oil, salt, and pepper. Mix well to create the marinade.
💡 Tip: Ensure all spices are well incorporated. - 2
Add the cubed beef heart to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
⏱️ 4 hours to overnight - 3
Soak wooden skewers in water for at least 30 minutes to prevent burning.
💡 Tip: This step is crucial for grilling. - 4
Thread the marinated beef heart cubes onto the skewers, alternating with pieces of red onion and bell pepper.
- 5
Preheat grill to medium-high heat. Grill the anticuchos for about 6-8 minutes per side, or until the beef heart is cooked through and slightly charred.
⏱️ 12-16 minutes💡 Tip: Turn skewers frequently to ensure even cooking. - 6
Serve hot, optionally with a side of pebre or a squeeze of lime.
💡 Pro Tips
- ✓For a more tender result, you can parboil the beef heart for 30 minutes before marinating.
- ✓Adjust the amount of aji panca paste to your spice preference.
- ✓Ensure your grill is hot before placing the skewers on it.
🔄 Variations
- Add other vegetables like cherry tomatoes or zucchini to the skewers.
- Marinate chicken or pork instead of beef heart for a different flavor profile.