Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Anticuchos de Corazón (Grilled Beef Heart Skewers)
Smoky charcoal-grilled skewers of marinated beef heart basted in a spicy aji panca sauce, a beloved Peruvian street food classic.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Whisk together the aji panca paste, vinegar, garlic, cumin, oregano, oil, salt, and pepper to make the marinade.
- 2
Toss the cubed beef heart in the marinade, cover, and refrigerate for at least 2 hours.
- 3
Thread the marinated beef heart pieces onto the soaked skewers.
- 4
Grill over hot charcoal or a grill pan for 3-4 minutes per side, basting with extra marinade.
- 5
Cook until nicely charred but still tender inside.
- 6
Serve hot with boiled potatoes and grilled corn.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving660
Calories
48 g
Protein
33 g
Carbs
34 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Anticuchos trace back to colonial-era Lima, where enslaved and indigenous cooks turned beef heart, an offal cut discarded by wealthier households, into a smoky, marinated street-food skewer that eventually became one of Peru's most beloved dishes across all social classes, sold today from carts and grills on nearly every city block.
Listahan note
This version keeps the marinade simple and vinegar-forward, closer to street-cart anticuchos, and serves the skewers with the classic boiled potato rather than turning it into a more elaborate plated dish.
Technique cues
- Trimming the beef heart of all visible silverskin and connective tissue before cubing matters more here than with most cuts - any left behind stays tough and chewy no matter how it's marinated or grilled.
- The red wine vinegar in the marinade isn't just for flavor - its acidity helps tenderize the heart's dense muscle fibers over the marinating time in a way oil alone wouldn't.
- Grilling over genuinely hot coals or a well-preheated grill pan for a short, high-heat cook is what gives anticuchos their char without turning the lean heart meat tough from overcooking.
Kitchen flow
- Parallel prep
- Soak the skewers and trim the heart while the marinade ingredients are whisked together, so everything's ready once the meat needs to marinate.
- Make-ahead
- The beef heart can marinate up to 24 hours ahead, deepening the flavor beyond the minimum 2 hours.
- Leftover move
- Slice leftover skewer meat thin and reheat quickly in a hot pan for tacos or a rice bowl.
- Cleanup rhythm
- Trim the heart over a cutting board reserved for the task, since the trimmed fat and membrane can be a chore to clean off other surfaces.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
beef heart, trimmed and cubed
the dish's signature protein
Purpose: beef heart is lean and dense but takes marinades exceptionally well, and its slightly mineral, deep flavor is what defines anticuchos as distinct from a regular beef skewer
Handling: trim thoroughly of fat and connective tissue, then cube evenly for consistent grilling
Adaptation: beef sirloin or flank steak makes a milder, more familiar substitute for anyone hesitant about offal, though it won't have the same traditional flavor or texture.
aji panca paste
marinade color and smoky sweetness
Purpose: aji panca's smoky, mild profile is what gives anticuchos their deep red color and background warmth without overwhelming heat
Handling: whisk into the marinade with the vinegar and spices
Adaptation: smoked paprika with a touch of tomato paste in a pinch.
red wine vinegar
acid and tenderizer
Purpose: the vinegar's acidity both flavors and helps break down the heart's dense texture during marination
Handling: whisk together with the aji panca paste as the marinade base
Adaptation: apple cider vinegar with a splash of lime juice works if red wine vinegar isn't available.
ground cumin and dried oregano
the marinade's warm spice backbone
Purpose: these two spices are a near-constant in Peruvian grilled meat marinades, adding earthy depth that plays against the sharper vinegar
Handling: whisk directly into the marinade with the other ingredients
Adaptation: there's no need to substitute these; they're both widely available pantry staples.
boiled potatoes, for serving
the traditional accompaniment
Purpose: a plain boiled potato on the plate is meant to soak up the smoky marinade drippings and balance the richness of the heart
Handling: boil whole and unpeeled until fork-tender, then serve alongside
Adaptation: boiled yuca is a common alternative side in some regions.
Technique notes
- Soak the wooden skewers for at least the time specified, ideally longer, so they don't char or catch fire on the grill before the meat is cooked through.
- Thread the beef heart pieces snugly but not tightly packed on the skewers so heat reaches all sides evenly.
- Baste with the reserved marinade only in the last minute or two of grilling, since basting too early just burns off the sugars before they can caramelize properly.
Ingredient swaps
- Milder protein direction
- Substitute beef heart with beef sirloin cubes for anyone unfamiliar with or hesitant about organ meat; reduce grill time slightly since sirloin cooks faster.
- Gluten-free direction
- This recipe has no gluten-containing ingredients as written.
- Weeknight shortcut
- Marinate for the minimum 2 hours rather than overnight if time is short; the flavor is still noticeable, just less deep.
Serve alongside
- Grilled corn on the cob (choclo)
- Boiled potatoes
- Salsa criolla
- Aji amarillo sauce for dipping
- Chicha de jora
- A cold Peruvian lager
- Chicha morada for a non-alcoholic option
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked skewers up to 3 days in an airtight container
- Reheat briefly in a hot skillet or under a broiler to re-crisp rather than microwaving
- Freeze marinated, uncooked heart cubes up to 2 months; thaw fully before skewering and grilling
Equipment
- Grill or grill pan
- Wooden skewers, soaked in water
- Sharp knife for trimming and cubing
- Basting brush
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