Peruvian Anticuchos (Dairy-Free)

Ingredients

• about 450 g Beef heart
• 2 tbsp Aji Panca paste
• 4 cloves Garlic
• 2 tbsp Red wine vinegar
• 1 tsp Cumin
• 1 tsp Oregano
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of beef heart into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, combine the 2 tbsp of aji panca paste, 4 cloves of minced garlic, 2 tbsp of red wine vinegar, 1 tsp of cumin, 1 tsp of oregano, 2 tbsp of vegetable oil, 1 tsp of salt, and 1/2 tsp of black pepper. Stir until well mixed.
3. 3Add the cut beef heart to the bowl with the marinade. Toss to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 2 hours to marinate.
4. 4Thread the marinated beef heart pieces onto skewers, leaving a small space between each piece.
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, aim for coals that are mostly covered in gray ash.
6. 6Place the skewers on the preheated grill. Cook for approximately 5-7 minutes per side. The beef heart is done when it is firm to the touch 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, keeping the meat moist.

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