Peruvian anticucho

Ingredients

• 1 kgcleaned beef heart, cut into large cubes
• 3 tablespoons (45 ml)ground ají panca
• 2garlic cloves, crushed
• 120 ml (½ cup)red wine vinegar
• 1 teaspooncumin
• 1 teaspoondried oregano
• to tastesalt and pepper
• to tasteanticucho skewers (wooden or cane)
• 3 tablespoons (45 ml)vegetable oil
• to tasteboiled potatoes and corn, to serve
• to tasteají sauce (optional)

Instructions

1. 1

   Trim the heart

   Remove any sinew and excess fat from the beef heart, then cut it into evenly sized medium cubes so they cook at a similar rate.

2. 2

   Mix the marinade

   In a bowl, combine the ají panca, garlic, vinegar, cumin, oregano, salt, pepper and oil. Add the heart cubes and coat them in the mixture. Marinate for at least 3 hours, or preferably overnight.

3. 3

   Thread the skewers

   Thread the meat cubes onto the skewers, leaving a little space between each piece. If you like, alternate them with pieces of boiled potato.

4. 4

   Grill the skewers

   Heat a barbecue or griddle until hot. Cook the anticuchos on both sides, brushing them with the remaining marinade, until browned and juicy, about 6–8 minutes per side.

5. 5

   Serve with sides

   Serve with golden potatoes, boiled corn and homemade ají sauce to taste, or with ground Peruvian rocoto.

What are Peruvian anticuchos?

Anticuchos are Peruvian skewers, traditionally made with beef heart and cooked over a grill. They are closely associated with Peru’s street-food culture and are often served with potatoes and corn.

This version relies on ají panca, vinegar and warm spices for a savoury, gently tangy marinade. A hot grill gives the outside colour while keeping the heart juicy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 0g protein, 0g carbs, 0g fat.

Beef heart provides most of the protein, while the oil contributes fat; the potatoes and corn supply most of the carbohydrates when served. Pair a portion of anticuchos with generous corn or potatoes and a fresh vegetable side to round out the plate.

The marinade’s key ingredients

Ají panca: This Peruvian chilli paste gives the marinade its deep red colour and distinctive flavour. Stir it thoroughly into the vinegar and oil so it coats the meat evenly.

Vinegar and spices: Red wine vinegar brings acidity, while cumin and oregano add earthy, aromatic notes. Season with salt and pepper to taste.

Trim and cut evenly

Trimming: Remove tough sinew and excess fat before cutting the heart. Neat cubes are easier to thread and grill consistently.

Size: Aim for similar-sized pieces, following the method’s medium-cube guidance. If pieces vary greatly, the smaller ones may cook through before the larger ones are browned.

Give the marinade time

Marinating: Leave the heart in the seasoned mixture for at least 3 hours, or overnight for the recommended longer rest. Keep it covered in the fridge during this time.

Before grilling: Thread the meat with a little space between pieces so heat can reach the sides. The recipe allows you to add boiled potato between the meat cubes if desired.

Grill for colour and juiciness

Heat: Start with a well-heated barbecue or griddle so the meat browns rather than slowly steams. Cook the skewers on both sides for about 6–8 minutes per side, as directed.

Basting: Brush with the remaining marinade while grilling. Look for browned surfaces and juicy meat, and avoid leaving the skewers on the heat longer than needed.

Serve with classic accompaniments

Potatoes and corn: Boiled or golden potatoes and boiled corn make hearty, traditional-style sides for the skewers. Serve them alongside rather than crowding the grill.

Ají sauce: Offer homemade ají sauce or ground Peruvian rocoto to taste. Their chilli heat lets everyone adjust the plate to their preference.

Recipe notes & tips

• Soak wooden skewers in water before threading to help prevent them scorching on the grill.
• Cut the heart into pieces of similar size for more even cooking.
• Keep the meat covered in the fridge while it marinates, especially if leaving it overnight.
• Leave a small gap between pieces on each skewer so the heat can brown their sides.
• Set aside the marinade before it touches the raw meat if you want some available for brushing during grilling.

Variations

• Add potato: Alternate the heart with pieces of boiled potato on the skewers.
• Use a griddle: Cook the skewers on a hot griddle when a barbecue is not available.
• Change the chilli: Serve with rocoto or ají sauce on the side for extra heat.
• Adjust the seasoning: Increase or reduce the cumin and oregano to suit your taste.
• Serve as a platter: Bring the skewers to the table with boiled corn and golden potatoes.

Common mistakes to avoid

• Skipping the trim: Remove sinew and excess fat before cutting so the pieces are easier to eat.
• Uneven cubes: Cut the heart to a consistent size to help it cook evenly.
• Short marinating: Give the meat at least 3 hours in the ají panca mixture, or leave it overnight.
• Crowded skewers: Leave space between pieces so they brown instead of steaming against one another.
• A cool grill: Heat the barbecue or griddle well before adding the skewers for better browning.
• Overcooking: Check the meat as it grills and take it off once browned and still juicy.

How to store

Refrigerate leftover cooked anticuchos in a covered container and eat within 3 days. Reheat in a hot pan or under the grill until piping hot, taking care not to leave them on the heat longer than necessary.

Frequently asked questions