Grilled Beef Heart Skewers
Peruvian-inspired anticuchos. When marinated and cooked right, surprisingly mild and packed with nutrients.
Instructions
Instructions
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Clean the heart. Trim away any fat, valves, and connective tissue from the beef heart. Cut into 3cm (1 inch) cubes.
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Make the marinade. Whisk together olive oil, vinegar, garlic, cumin, paprika, oregano, pepper, and salt.
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Marinate. Add heart pieces to the marinade, toss to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
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Skewer. If using wooden skewers, soak in water for 30 minutes first. Thread heart pieces onto skewers.
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Grill hot and fast. Heat grill or grill pan to high heat. Cook skewers for 2-3 minutes per side—you want a nice char but still pink inside. Don’t overcook or it becomes tough.
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Rest and serve. Let rest for 2 minutes. Serve with lime wedges.
Why Beef Heart?
- Lean, dense muscle that becomes tender when marinated and cooked properly
- Tastes like lean steak, not “organ-y” — mild flavour
- Extremely high in CoQ10, B vitamins, and iron
- Usually very affordable
- The marinade and quick high-heat cooking are key to avoiding toughness
Prep Tips
- Ask your butcher to clean the heart for you
- The meat should be deep red with no off odours
- Freeze for 30 minutes before cutting for easier slicing
Notes
- Traditional anticuchos include ají panca paste—add if you can find it
- Also delicious pan-seared in a cast iron
- Serve with chimichurri for extra flavour