Anticuchos of Beef Heart with Spicy Garlic Marinade

Classic Peruvian anticuchos start with careful preparation of the meat. Trim the beef heart of membranes, vessels, and excess fat. Rinse thoroughly and pat dry. Cut into 2-3 cm cubes. Slice the red onion into thick wedges.

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.

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.

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.

Thread the marinated meat onto the skewers, alternating with red onion. Leave small gaps between pieces to ensure even cooking.

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 internal temperature should reach around 60-65 °C for proper juiciness. After cooking, let the skewers rest off the grill for 3-5 minutes.

Remove the skewers from the grill and let them rest briefly. Drizzle with fresh lemon juice to taste.

Sprinkle with chopped cilantro and serve immediately. They go great with fresh bread, boiled or grilled corn, and a spicy sauce of your choice.