Anticuchos de Corazón (Grilled Heart Skewers)

Instructions

1. 1Cut the about 450 g of beef heart into 2.54 cm pieces. These pieces should be roughly the same size so they cook evenly.
2. 2In a medium bowl, whisk together the 2 tbsp of aji panca paste, 2 tbsp of red wine vinegar, 3 cloves of minced garlic, 1 tsp of cumin, 1 tsp of oregano, 2 tbsp of vegetable oil, 1 tsp of salt, and 1/2 tsp of pepper until well combined.
3. 3Add the about 450 g of beef heart pieces to the bowl with the marinade. Toss everything together to ensure each piece of beef heart is fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
4. 4Thread the marinated beef heart pieces onto skewers, leaving a small space between each piece. You should have enough marinade to coat all the meat.
5. 5Preheat your grill to medium heat. For gas grills, this is typically around 176.7-204.4°C (175-200°C). For charcoal grills, arrange the coals so there's a medium heat zone.
6. 6Place the skewers on the preheated grill. Grill for about 5-7 minutes per side, turning occasionally, until the beef heart is cooked through and has a slightly charred exterior. The internal temperature should reach 71°C.
7. 7Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, making the meat more tender.

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