Anticuchos (Peruvian beef skewers)

Anticuchos is the taste of the Peruvian street, a legacy of the Incas. Although many shy away from beef heart, it is the leanest, cleanest tasting muscle meat, resembling fillet steak in texture if cooked well. The secret is the vinegar-paprika marinade (Aji Panca), which not only flavours but also tenderises this dense meat.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
Total Time 2 hrs 40 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Grill or griddle pan
  • Wooden skewers
  • Pastry brush

Allergen Information

⚠️ None

Instructions

1

Soak the wooden skewers in water for 30 minutes.

Tip: Wet wood won't catch fire on the grill.
2

Clean the beef heart thoroughly of all membrane, veins and fat, then cut into 3cm flat cubes.

Tip: Heart is only delicious as pure muscle; tough parts (ventricle walls, valves) must be removed.
3

Mix the marinade (garlic, spices, vinegar, oil, chilli paste). Toss the meat in it and marinate in the fridge for 2-4 hours.

Tip: The acidity of the vinegar helps to loosen the dense fibres of the heart.
4

Thread the meat loosely onto the skewers.

Tip: If you squash them together, they won't roast, they'll steam.
5

Grill on a hot grill or pan for 3-4 minutes per side, brushing with the remaining marinade.

Tip: Don't overcook! Heart is good when still juicy (medium); it becomes chewy if overcooked.

Recipe FAQ

Can I substitute the heart?
Yes, it's delicious with fillet or rump steak, but for the authentic experience (and crunchy texture), heart is essential. Give it a try!

Ingredients

  • 600 g Beef heart (cleaned) or Fillet steak
  • 3 cloves Garlic
  • 1 tsp Ground cumin
  • 2 tsp Ground paprika (or smoked paprika)
  • 50 g Aji panca paste (or hot chilli paste)
  • 50 ml Red wine vinegar
  • 50 ml Vegetable oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 8 Wooden skewers