Peruvian Skewers of Beef Heart (Anticuchos) | By Rookpluim

4 persons | Beef | Meat | Main dish

Prep time

This recipe is in collaboration with Rookpluim

• In a large bowl, mix all the ingredients for the marinade: corn oil, red wine vinegar, oregano, cumin, garlic granules, chili powder, smoked paprika powder, and a pinch of salt.

• Carefully trim the beef heart. Remove membranes and white parts with a sharp knife.

• Cut the meat into cubes of maximum 2 cm.

• Add the meat to the marinade and mix well.

• Let the meat marinate for at least 12 hours in the fridge, preferably overnight.

• Soak the wooden skewers in water so they won’t burn on the Kamado.

• For the Aji Verde, briefly blend all the ingredients into a smooth sauce. Leave small coriander pieces for texture.

• Keep the sauce in the fridge until ready to use.

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 240 °C. For this recipe, use direct heat. Then place the cast iron grate in your Kamado.

Cook time

• Thread the marinated beef heart cubes onto the soaked wooden skewers.

• Grill the skewers briefly and intensely until nicely colored on all sides. The meat should still be pink inside, not well done.

• Remove the skewers from the Kamado and serve immediately with the chilled Aji Verde as a dip.

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