Name: Anticuchos of Beef Heart with Spicy Garlic Marinade
Prep time: 2 h 20 min
Cook time: 10 min
Total time: 2 h 30 min
Yield: 4 portions
Ingredients: 175 g beef hearts; 1 tablespoon white wine vinegar; 0.75 tablespoon olive oil; 1 clove garlic; 0.5 teaspoon hot paprika; 0.25 teaspoon cumin; 0.125 teaspoon salt; 0.25 teaspoon ground pepper; 0.25 pcs red onion; 0.25 pcs lemon; coriander; olive oil

Step by step process

Preparation of the meat and marinade

1
Trim the beef heart of membranes, vessels, and excess fat. Rinse thoroughly and pat dry. Cut the meat into 2-3 cm cubes. If using red onion, slice it into thick wedges.
2
In a bowl, combine olive oil, white wine vinegar, finely chopped garlic, ground hot paprika, ground cumin, salt, and ground black pepper. Mix the marinade thoroughly and adjust the oil-to-vinegar ratio to your preferred acidity.
TIP:
Use oil with an acid (vinegar or lemon juice) in a 3:1 ratio, marinate in the fridge, and ensure the meat is evenly coated. Marinade time: 2-4 hours for beef heart, overnight for a more pronounced flavor.
3
Place the cut meat into the marinade, toss to ensure all pieces are well coated. Cover the bowl with cling film and marinate in the refrigerator for at least 2 hours, ideally overnight. Remove the meat from the fridge at least 30 minutes before grilling to allow it to come to room temperature.

Grilling

4
Soak wooden skewers in cold water for 20-30 minutes to prevent them from burning on the grill. If using metal skewers, skip this step.
TIP:
Soak wooden skewers in cold water for 20-30 minutes before grilling to prevent them from burning and to keep them sturdy even at high temperatures. This helps prevent them from cracking.
5
Thread the marinated meat onto the skewers, alternating with red onion. Leave small gaps between pieces to ensure even cooking.
6
Preheat the grill to medium-high (about 200-230 °C) and lightly brush the grate with olive oil. Grill the skewers for 4-5 minutes per side, turning regularly, until the meat is seared on all sides and the surface is lightly caramelized. The interior should remain juicy. If you have a thermometer, the internal temperature should be around 60-65 °C for proper juiciness. After cooking, let the skewers rest off the grill for 3-5 minutes.
TIP:
Let the meat rest for 3-5 minutes after removing it from the grill. During the rest, the juices will redistribute evenly, and the meat will stay juicy and flavorful.

Serving

7
Remove the skewers from the grill and let them rest briefly. Drizzle with fresh lemon juice to taste.
8
Sprinkle with chopped cilantro and serve immediately. They go great with fresh bread, boiled or grilled corn, and a spicy sauce of your choice.