Beef Heart Kabobs (Anticuchos)
Photo: Wikimedia Commons, CC BY-SA 3.0
Beef heart anticuchos are one of Peru's most popular street foods, grilled on skewers and sold hot from the vendor's barbecue. The meat spends a long soak in a sharp marinade of brown vinegar, garlic, cumin, achiote and plenty of ground red chili, which seasons it deeply and gives it its color. Brushing the skewers with that same mixture as they cook builds a robust crust. Traditionally they come with corn on the cob and cold boiled potato.
Instructions
Put the garlic, chili, vinegar, cumin, achiote, salt and pepper in a bowl and mix them together thoroughly. This is both the marinade and the basting liquid, so make sure it is well combined.
Clean the beef heart and trim away all of the fat. Cut the meat into bite-sized cubes.
Add the cubes to the marinade and make sure they are completely covered by the liquid. Leave them to marinate for about 10 hours, or overnight.
Thread the marinated meat onto skewers. If you like, add pieces of bell pepper (capsicum) or corn on the cob cut to about the same size as the meat.
Cook the skewers on a barbecue grill, turning them often and brushing them with the leftover marinade as they go. When the meat is well done, take the skewers off the grill and serve straight away.
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