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    Home » Recipes » Beef Recipes

    Peruvian Grilled Beef Heart Kabobs

    | Yield 9 | June 14, 2019 | Updated: June 27, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Inspired by Peruvian anticuchos, these beef heart kabobs are marinated in a spicy sauce before being char-grilled for perfection. Serve with thick-cut steak fries and a quick yellow pepper sauce for bonus flavor.

    Grilled beef heart kabob recipe over thick cut potatoes with a simple sauce and grilled onions and peppers on a simple background with wood chips and herbs

    This post was sponsored by Western BBQ Products. Thoughts and opinions are my own.

    Grilled beef heart may be something that doesn’t pop into your mind as a normal grilling staple. You know, hot dogs, hamburgers, steaks, oh yeah, anticuchos. But in reality, we have been eating beef heart since we’ve been eating beef and it’s a delicious cut, when seasoned and cooked well, just like any other.

    There is something primal that comes from utilizing diverse cuts, and you should be proud that you aren’t freaked out by it, but open to the experience. Push comes to shove, you can go all Dances with Wolves and have a bit of fun with it (no, I am not suggesting you eat raw heart. Don’t take that sentence literally).

    One of my favorite memories from Peru was playing at the town square around dusk, with a street vendor set up selling meat on a stick. There’s something about the adventure of travel, or maybe it’s just me, but I don’t ask a lot of questions when I am being offered food. I take and enjoy. The meat sticks had potatoes as well and were a perfect inexpensive snack.

    Part of being the brains behind girl carnivore makes me curious on how to become more proactive for using more of the animal and not being afraid to try less popular cuts like tongue and heart (no lie, best tacos you ever have will be tongue).

    In many cultures, since the dawn of time, we have been making use of our stock from nose to tail and it’s only in modern supermarkets that we see less diversity.

    What does beef heart taste like?

    What most don’t realize though, is beef heart tastes (and looks) like any other cut of steak, not ‘metallic’ like liver or kidney. It has the same mouthfeel as well as other cuts and looks similar to any lean steak.

    I have had it a few times, and if I hadn’t been asking about specificity, I wouldn’t have known it was anything other than beef.

    For this recipe, we marinate the beef in a recipe inspired by my experience with Peruvian street food. We grill the kabobs for a close to the traditional feel, infusing smoky flavor by adding Western wood chips to the grill and creating the best kabobs you will enjoy this summer.

    Where to buy beef heart

    My beef heart came from an online butcher, Porter Road, but you can also often find them at international markets or order them directly from your butcher.

    How to grill beef kabobs:

    After you have marinated your kabobs, prep your grill for indirect heat. The meat will cook quickly and we don’t want it over done. Beef heart is like any lean steak, too much heat can cause it to become tough. Grill to 145, rotating the kabobs as needed.

    What temperature to grill beef heart too:

    Grill beef heart to medium rare, and temp with a good instant thermometer, like my favorite Thermpan, for a temp of 145 degrees F.

    GirlCarnivore Pro tip: Whether you are using coals on a classic kettle grill or cooking over gas, add some smoky flavor to the beef by using Western wood chips. I love tossing chips right over my coals for quick things like kabobs, or using a smoker box on a gas grill for that added layer of flavor.

    It’s subtle, but good smoke flavor should be, and adds the perfect layer to these kabobs. For this recipe I love the mesquite chips. It doesn’t over power the beef, but adds a rustic flavor that makes me feel like this quick recipes was slow roasted for hours.

    Want more crazy good – but totally easy – grilling inspiration? Try some of my favorite recipes

    • Smoked Maple Pork Tenderloin
    • Bacon Wrapped BBQ Fatty
    • Rustic Grilled Bavette Steak
    • Char-Grilled Lamb Chops with Ramp Compound Butter

    If you’ve tried my Peruvian Grilled Beef Heart Kabobs Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME  on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Grilled beef heart kabob recipe over thick cut potatoes with a simple sauce and grilled onions and peppers on a simple background with wood chips and herbs
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    Peruvian Grilled Beef Heart Kabobs

    Inspired by Peruvian anticuchos, these beef heart kabobs are marinated in a spicy sauce before being char grilled for perfection. Serve with thick cut steak fries and a quick yellow pepper sauce for bonus flavor.
    Course: Appetizer, Main Course
    Cuisine: barbeque, Peruvian
    Author: Kita Roberts
    Prep Time4 hrs
    Cook Time15 mins
    Resting Time5 mins
    Servings: 9
    Calories: 373kcal

    Ingredients

    For the marinade:

    • 2 Garlic cloves minced
    • 1 teaspoon Cumin
    • ½ teaspoon Chili powder
    • ½ teaspoon Red pepper flakes
    • ¼ teaspoon Achiote powder
    • ¼ cup Oil
    • 1 tablespoon Soy sauce
    • 1 tablespoon Red wine vinegar
    • Lime juice from one lime

    For the kabobs:

    • 1 3 lbs beef heart cut into 1” cubes
    • Red Onion sliced
    • Red Pepper seeded, stemmed and sliced

    For the quick yellow pepper sauce:

    • 2 tablespoon Aji amaillo (yellow pepper) paste
    • 2 scallions
    • 1 Garlic clove
    • ½ teaspoon Salt
    • ½ cup Mayo or Sour Cream
    • Cilantro to garnish

    Instructions

    For the marinade:

    • Whisk all of the marinade together in a large bowl. Pour over the beef in a resealable container and allow to sit for 4 to 8 hours.

    To grill the kabobs:

    • Preheat the grill for indirect heat. Add wood chips to your grill 7 to 10 minutes before ready to grill to allow the smoke to form.
    • Remove the beef from marinade and place on skewers.
    • Grill the beef over indirect heat, rotating as needed, to a temp of 145 degrees F.
    • Grill the onions and peppers, until softened along side the beef. Alternatively, grill the pepper and onion on the skewers with the beef.

    For the quick yellow pepper sauce:

    • Combine all ingredients in a blender and pulse until smooth. Traditional recipes call for queso fresco. Feel free to mix that in instead of the mayo if you have it on hand.
    • Garnish with freshly snipped cilantro and serve.

    Nutrition

    Nutrition Facts
    Peruvian Grilled Beef Heart Kabobs
    Amount Per Serving (1 g)
    Calories 373 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 5g31%
    Trans Fat 1g
    Polyunsaturated Fat 8g
    Monounsaturated Fat 8g
    Cholesterol 255mg85%
    Sodium 390mg17%
    Potassium 613mg18%
    Carbohydrates 2g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 36g72%
    Vitamin A 47IU1%
    Vitamin C 5mg6%
    Calcium 21mg2%
    Iron 9mg50%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Lola Osinkolu says

      June 23, 2019 at 4:42 pm

      Looks perfect for BBQ night get-together!

      Reply
      • Kita says

        July 12, 2019 at 10:39 am

        Thank you Chef Lola!!

        Reply

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