Peruvian Beef Heart Kabobs Anticuchos
Beef heart is dense, flavourful, and tender, without the organ taste. Cilantro-haters can substitute chopped chives and/or parsley.
Ingredients
- 1 beef heart
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 bunch cilantro chopped
- 8 garlic cloves diced
- cumin
- paprika or cayenne pepper
- salt
Instructions
- Mix marinade ingredients together, reserve some for basting.
- Thaw beef heart and trim off excess sinew and gristle.
- Cut the meat into equal-sized chunks, about 1½ - 2 inches long and about ½ inch thick.
- Toss in a Ziploc bag or bowl with the marinade overnight, or for at least 6 hours.
- Soak skewers in water for a few hours.
- Thread the meat onto the skewers.
- Cook over a very hot BBQ for about 4 minutes or until cooked through. Brush skewers with reserved marinade while they are grilling.
- Eat hot and enjoy!
- Served traditionally in Peru with boiled potatoes and fresh corn.
- Makes around 16 skewers.