Beef Heart Kabobs (Anticuchos)
Few meat recipes are as satisfying as a well-made Beef Heart Kabobs (Anticuchos). The star here is beef heart, supported by a short list of everyday ingredients. It carries a gentle kick; dial the heat up or down to suit the table. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Serves 5
- Level Medium
Ingredients
- 1 Beef heart
- 2 clove Garlic
- ¼ cup Ground spicy red chili
- 2 cup Brown vinegar
- 1 tsp Ground Cumin
- 1 tsp Achiote, annatto
- 1 tsp Salt
- 1 tsp Black Pepper
Method
- Place all the above ingredients, other than the heart, in a bowl and mix thoroughly.
- Clean the heart, removing all fat. Cut into bite-sized cubes. Place the heart pieces into the marinade mixture, and leave to marinate for about 10 hours or overnight. The heart should be completely covered by the marinade.
- After marinating, thread the meat onto skewers. If desired, at this stage some additional ingredients such as bell peppers (capsicum) or corn-on-cob (cut to a similar size to the heart) may be also added to the skewers.
- Cook the skewers on a barbecue grill, turning frequently while brushing with the marinade mix. When the meat is well done, remove skewers from grill and serve immediately.
Tips for the best Beef Heart Kabobs (Anticuchos)
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Fusion twist: keep the method but swap the spices for your own favourites — the Peruvian base takes well to it.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Beef Heart Kabobs (Anticuchos) ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is Beef Heart Kabobs (Anticuchos) naturally gluten-free?
Yes — this version is naturally gluten-free as written. Always check packaged ingredients if you have strict requirements.
How many people does this Beef Heart Kabobs (Anticuchos) recipe serve?
As written it serves 5. The quantities scale up or down in a straight line, so double everything for 5×2.
Is this Beef Heart Kabobs (Anticuchos) recipe medium to make?
It is rated medium: 8 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for beef heart?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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