Anticuchos de Corazón

Shopping list

• 600 g beef heart — trimmed of fat and cut into 3 cm cubes

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• 100 ml red wine vinegar

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• 6 clove garlic cloves — minced

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• 2 tsp ground cumin

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• 3 tbsp aji panca paste — or substitute sweet smoked paprika

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• 3 tbsp vegetable oil

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 1 tsp dried oregano

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• 2 tbsp fresh coriander — chopped, for serving

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• 4 piece lime wedges — for serving

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Step by step

1. 1

   In a large bowl, whisk together the red wine vinegar, minced garlic, cumin, aji panca paste, 2 tablespoons of oil, salt, pepper and oregano.

2. 2

   Add the beef heart cubes and toss to coat thoroughly. Cover and refrigerate for at least 3 hours, or overnight for deeper flavour.

3. 3

   Soak 8–10 bamboo skewers in water for 30 minutes to prevent burning, or use metal skewers.

4. 4

   Preheat a charcoal grill or ridged griddle pan over high heat until very hot.

5. 5

   Thread the marinated heart cubes onto the skewers, leaving a small gap between each piece.

6. 6

   Brush the grill or pan with the remaining tablespoon of oil. Grill the skewers for 2– 3 minutes per side, turning once, until nicely charred on the outside but still pink and tender inside.

7. 7

   Remove from heat and transfer to a serving platter. Sprinkle with fresh coriander and serve immediately with lime wedges and boiled potatoes or corn on the side.