Peruvian marinated beef heart skewers
Anticuchos
Prep Time
20 min
Cook Time
8 min
Total Time
28 min
Servings
4
8 skewers
Difficulty
Medium
Cost
Budget
$
Anticuchos
Peruvian marinated beef heart skewers
★4.5(11)
Tender cubes of beef heart marinated in a bold aji panca and vinegar sauce, grilled over high heat until charred and smoky. Peru's iconic street food with deep pre-Columbian roots.
20m
Prep Time
8m
Cook Time
28m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Anticuchos are the king of Peruvian street food, found at every corner cart in Lima. The marinade of aji panca, vinegar, and cumin transforms beef heart into something extraordinary.
Great appetizers set the mood for the meal ahead. This one is impressive enough for guests but simple enough for any night.
We developed this Anticuchos recipe to be approachable without sacrificing depth of flavor. Great appetizers set the mood for everything that follows. This recipe delivers a first impression that is impressive enough for guests but simple enough to pull together on any evening when you want to start the meal right.
Ingredients
- 1.5 lbs beef heart, cleaned and cut into 1-inch cubes
- 3 tbsp aji panca paste
- 3 tbsp red wine vinegar
- 1 tbsp cumin
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
Instructions
- 1
Clean the beef heart by removing any fat, sinew, and valves. Cut into 1-inch cubes.
- 2
Blend aji panca paste, vinegar, cumin, garlic, oil, and salt into a smooth marinade. Coat the beef heart and marinate for at least 4 hours or overnight.
- 3
Thread marinated beef heart onto wooden skewers (soaked in water) or metal skewers.
- 4
Grill over very high heat for 2-3 minutes per side, basting with extra marinade while cooking.
- 5
Serve immediately with boiled potatoes, corn on the cob, and aji sauce.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Beef heartSirloin steak
More familiar but lacks the traditional tender texture
Aji panca pasteAncho chile paste
Similar mild, fruity dried chile flavor
Cream cheeseCashew cream cheese or goat cheese
Cashew cream cheese is the closest dairy-free option in texture and tang. Goat cheese is tangier and works when you want a more pronounced flavor.
Tips & Storage
Pro Tips
Do not overcook—beef heart should be medium to medium-rare for the best texture.
If grilling is not an option, use a blazing-hot cast-iron skillet.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate marinated raw meat for up to 2 days. Cooked anticuchos keep for 2 days.
Reheating
Briefly reheat on a hot grill or skillet. Avoid the microwave.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Presentation matters more for appetizers than almost any other course. A simple garnish of fresh herbs or a drizzle of good oil transforms the visual appeal with minimal extra effort.
Nutrition Facts
Per serving (180mg) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates12g
Fat4g
Fiber380mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What does beef heart taste like?
- Lean and beefy, similar to a tender steak with no organ-like flavor when prepared properly.
- Can I use a different meat?
- Yes, sirloin or chicken hearts are common substitutes, though beef heart is traditional.
- Can I double this recipe?
- Absolutely. This scales well for larger gatherings. Prepare the base recipe in larger batches and assemble on a bigger platter. For hot appetizers, bake in batches to ensure even cooking and crisp textures.
- How many appetizers should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient. It is better to have a few too many than to run out early.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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