Inspired by Peruvian Anticuchos de corazón, these grilled beef heart kabobs are marinated in a spicy sauce before being char-grilled for perfection. With a little bit of work, you can recreate this Peruvian recipe in no time!
Ready to take your basic beef recipes to a whole new level? Let us introduce you to the world of anticuchos! These beef heart skewers have been gracing the streets of South America since colonial times. Originally made with organ meat like beef heart (yes, you read that right), these meat skewers have come a long way from their pre-Columbian origins. They’re like a fiesta on a stick, giving you a taste of Peru’s rich culinary history with a hint of smokiness and a tasty flavor, kind of like these Steak and Potato Kabobs.
If you’re feeling adventurous and want to sink your teeth into something beyond the usual chicken breasts, grab some metal or wooden skewers and get ready for a cheap snack that packs a punch! No Latin markets or street carts required!
If you haven’t tried beef hearts yet, trust us! Its unexpectedly good and so similar to a lean steak you would never know the difference. Try pairing them with amazing dishes like Rotisserie Grilled Picanha or grilled choripan if you’re looking for tons of South American flavors all on one table.
What are Anticuchos?
Anticuchos de corazón, aka grilled beef heart, is the epitome of grill greatness. Picture succulent chunks of beef heart marinated in tons of flavors, including garlic, cumin, chili powder, and a hint of fiery red pepper flakes. Skewered alongside vibrant red onions and peppers, these kabobs are ready to sizzle on the grill and take your taste buds on an irresistible journey! Top with Poblano Crema, and you’ve got a delicious recipe inspired by popular street food, like these Bavette Steak Tacos!
Anticuchos Ingredients
For the Marinade:
- Garlic Cloves
- Cumin
- Chili Powder
- Red Pepper Flakes
- Achiote Powder
- Oil – Olive oil is a great choice.
- Soy Sauce
- Red Wine Vinegar
- Lime Juice – Fresh squeezed is best.
For the Kabobs:
- Beef Heart
- Red Onion
- Red Bell Pepper – You can also use other types of bell peppers if you prefer.
For the Quick Yellow Pepper Sauce:
- Aji Amarillo – Aka, yellow pepper paste. Find this at Latin or international markets.
- Scallions– Aka, green onions.
- Garlic Clove
- Kosher Salt
- Mayo or Sour Cream
- Cilantro – For garnish.
How to Make Anticuchos
FOR THE MARINADE:
- Whisk all of the marinade ingredients 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 the marinade and place on skewers.
- Grill the beef over indirect heat, rotating as needed, to an internal temperature of 145 degrees F.
- Grill the onions and peppers until softened alongside 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.
EXPERT RECIPE TIPS
- Don’t grill your beef hearts too much, or they may become tough, as is the case for any lean steak.
- Grill beef heart to medium rare, using an instant thermometer to reach a temp of 145 degrees F.
- Add some smoky flavor to the beef by using wood chips.
- Throw in some chili peppers for extra heat!
Leftovers & Reheating
- Store your delicious anticuchos in an airtight container in the fridge for up to 4 days.
- To reheat, gently heat them in a skillet over medium heat, turning occasionally until warmed through.
- Or reheat them in the microwave using short bursts of 30 seconds, rotating and checking for doneness.
What to Serve With Anticuchos
To really make it a Peruvean meal, serve these with thick-cut beef tallow French fries. No kabobs are complete without these delicious smoked side dishes like Smoked Potato Salad, Smoked Mac and Cheese, or Smoked Corn on the Cob!
We also love these with ramekins of chimichurri rojo and chimichurri sauce on the side for dipping.
Recipe FAQs
Most don’t realize that beef heart tastes (and looks) like any other cut of steak, not ‘metallic’ like liver or kidney. It has the same mouthfeel and looks similar to any lean steak.
You can find beef hearts at international markets or order them directly from your butcher. We order ours online from our favorite places to buy meat online for at-home delivery.
More recipes from South America
Beef Recipes
Mexican Birria Recipe
Lamb Recipes
Smoked Lamb Barbacoa
Sauces, Mops, & Condiments
Easy Fire Roasted Poblano Crema
Sauces, Mops, & Condiments
Chimichurri with Cilantro
Be bold and try something new. The delicious flavor of these anticuchos are layered with tender meat combined with the slight smokiness from the grill that’ll have you licking your fingers and craving more.
Fire up that charcoal grill, gather your friends, and transport yourselves to a Peruvian street corner with these yummy pieces of meat. Just be warned, once you’ve tasted anticuchos de corazón, it’s hard to go back to plain old kebabs. Tried this recipe? Please take a moment to rate the recipe card and drop a comment below to help out the next reader!
Anticuchos – Peruvian Grilled Beef Heart Kabobs
Ingredients
For the marinade:
- 2 Garlic cloves minced
- 1 tsp Cumin
- ½ tsp Chili powder
- ½ tsp Red pepper flakes
- ¼ tsp Achiote powder
- ¼ cup Oil
- 1 tbsp Soy sauce
- 1 tbsp 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 tbsp Aji amaillo (yellow pepper) paste
- 2 scallions
- 1 Garlic clove
- ½ tsp 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.
Notes
Nutrition
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Looks perfect for BBQ night get-together!
Thank you Chef Lola!!