Beef Heart Kabobs (Anticuchos)
Cuisine of Peru Peruvian anticuchos are a type of grilled skewered meat, often made with beef heart. The dish is one of the most popular in Peru, and it is often sold by street vendors and accompanied by corn-on-the-cob and portions of cold boiled potato with a spot of chili sauce. Those whose tastes do not extend to trying beef heart may substitute any good
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 4 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Place all the above ingredients, other than the heart, in a bowl and mix thoroughly.
- 02
Clean the heart, removing all fat. Cut into bite-sized cubes. Place the heart pieces into the marinade mixture, and leave to marinate for about 10 hours or overnight. The heart should be completely covered by the marinade.
- 03
After marinating, thread the meat onto skewers. If desired, at this stage some additional ingredients such as bell peppers (capsicum) or corn-on-cob (cut to a similar size to the heart) may be also added to the skewers.
- 04
Cook the skewers on a barbecue grill, turning frequently while brushing with the marinade mix. When the meat is well done, remove skewers from grill and serve immediately.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Wikimedia contributor; view original image record .
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