South American 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
Peru's iconic street food: beef heart marinated in smoky ají panca and cumin, grilled on skewers until charred and deeply savory with bold, earthy spice.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Prepare the beef heart: Thoroughly trim all fat, veins, and silverskin from the beef heart. Cut the meat into uniform 1.5-inch cubes.
- 2
Make the marinade: In a large bowl, whisk together the red wine vinegar, minced garlic, aji panca paste, cumin, oregano, and salt.
- 3
Marinate: Add the cubed beef heart to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum tenderness and flavor.
- 4
Thread the skewers: Soak wooden skewers in water for 30 minutes. Thread 3 to 4 pieces of marinated meat onto each skewer, leaving space at the bottom for handling.
- 5
Prepare the grill: Heat a charcoal grill or cast-iron grill pan to high heat. Brush the grates with oil to prevent sticking.
- 6
Grill to perfection: Grill the skewers for 2-3 minutes per side. Baste continuously with the leftover marinade using a brush made of corn husks. Cook until charred on the outside but still slightly pink in the center. Serve with boiled potatoes.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
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 serving465
Calories
45 g
Protein
3 g
Carbs
26 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 are Peruvian skewers most classically made from marinated beef heart, grilled over charcoal and sold from street carts after dark. The dish blends pre-Columbian grilling traditions with Spanish-introduced ingredients, and the deep red marinade built on aji panca chile is its defining feature. While beef heart is traditional and prized for its lean, rich flavor, the same marinade shines on more familiar cuts.
Listahan note
This version keeps the smoky aji panca marinade front and center and offers a beef-steak path alongside the traditional heart, grilling the skewers hot and fast for char without drying them out.
Technique cues
- Marinate at least a few hours so the aji panca and vinegar penetrate; a short soak leaves the inside bland under a flavorful crust.
- Grill over high heat and turn quickly to build char before the lean meat overcooks and toughens.
- Baste with reserved marinade as they grill for layered flavor, but stop early and let the final side caramelize dry.
Kitchen flow
- Parallel prep
- Mix the marinade and get the meat soaking first, then soak the skewers and light the grill while it marinates.
- Make-ahead
- Marinate the meat up to a day in advance; the flavor only deepens, and skewering can be done just before grilling.
- Leftover move
- Slice leftover skewered meat off the stick into a rice bowl or fold into a sandwich with extra aji sauce.
- Cleanup rhythm
- Discard used marinade that touched raw meat, and scrape the grate while it is hot so charred bits brush off easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
beef heart or beef sirloin
the skewered protein
Purpose: Beef heart is the traditional choice for its lean richness, while sirloin gives an approachable, familiar result.
Handling: Trim and cut into even cubes so they cook at the same rate on the skewer.
Adaptation: Chicken thigh or firm tofu both take the marinade well for a non-beef version.
aji panca paste
the smoky marinade base
Purpose: Aji panca gives anticuchos their signature deep red color and mild, smoky-fruity heat.
Handling: Blend with the garlic, vinegar, and cumin into a smooth marinade.
Adaptation: A mix of smoked paprika and a little ancho chile approximates the flavor if aji panca is hard to find.
red wine vinegar
the marinade acid
Purpose: Vinegar tenderizes the meat and gives the marinade its tangy backbone.
Handling: Whisk into the chile paste with the aromatics.
Adaptation: White vinegar or a splash of lime juice both work.
garlic and cumin
the aromatic depth
Purpose: Garlic and cumin round out the marinade with earthy, savory warmth.
Handling: Mince the garlic fine and toast the cumin briefly to bloom its aroma.
Adaptation: Add a pinch of oregano for extra herbal depth.
skewers
the cooking vessel
Purpose: Skewering lets the meat cook fast and evenly over high heat for the proper char.
Handling: Soak wooden skewers in water first so they do not burn on the grill.
Adaptation: Metal skewers skip the soaking and conduct heat to cook the center faster.
Technique notes
- Reserve some marinade before it touches the raw meat to use as a safe basting sauce.
- Grill a test skewer first to dial in your heat and timing before committing the whole batch.
- Serve with boiled potato and corn on the skewer or alongside, the traditional street-cart presentation.
Ingredient swaps
- Poultry direction
- Use chicken thigh cubes in the same marinade for a milder, widely loved version.
- Vegetarian option
- Skewer firm tofu or mushrooms in the aji panca marinade and grill until charred.
- Lower-sodium direction
- Lean on the chile, garlic, and vinegar for flavor and cut the added salt in the marinade.
Serve alongside
- Boiled potatoes with aji sauce
- Grilled corn (choclo)
- Crispy fried potato (papas)
- Simple shredded cabbage salad
- Chicha morada
- Cold lager
- Pisco sour
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Grilled anticuchos keep in the fridge for up to three days; reheat briefly in a hot skillet or under a broiler to keep the char. Store extra aji panca sauce separately for up to a week. Cooked skewered meat freezes for up to two months, though it is best fresh off the grill.
Equipment
- Charcoal or gas grill
- Skewers (wood or metal)
- Blender for the marinade
- Basting brush
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