Beef Heart Kabobs (Anticuchos)

Introduction

Beef heart anticuchos are a Peruvian grilled skewer dish built on a bold marinade of vinegar, chili, and warm spices that tenderizes the heart while infusing it with flavor. The meat benefits from an overnight soak and finishes over a hot grill in just 10–15 minutes, making this a surprisingly accessible way to work with an underused cut. Serve these as a centerpiece protein or appetizer alongside rice and grilled vegetables.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes (plus 10 hours or overnight marinating)
• Servings: 5

Ingredients

• 1 beef heart
• 2 cloves of garlic
• ¼ cup of ground spicy red chili
• 2 cups of brown vinegar
• 1 teaspoon of ground cumin
• 1 teaspoon of achiote (annatto)
• 1 teaspoon of salt
• 1 teaspoon of ground black pepper

Instructions

1. Place all the above ingredients, other than the heart, in a bowl and mix thoroughly.
2. 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.
3. 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.
4. 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.

Variations

Add roasted potatoes: Parboil cubed waxy potatoes for 5 minutes before threading onto skewers alongside the heart. They’ll pick up the marinade’s char and spice.

Use fresh chili paste: Replace the ground spicy red chili with fresh red chiles blended with garlic and salt. The result is brighter and fresher, though slightly less shelf-stable.

Thread with onion: Alternate heart cubes with thick onion wedges on each skewer. The onions caramelize and balance the marinade’s acidity.

Marinate in smaller batches: If you prefer more intense flavor, use the same marinade volume but with half the meat, then reserve extra marinated heart in the fridge for a second grilling session within 3 days.

Baste with citrus: In the final minute of grilling, brush the skewers with fresh lime juice instead of extra marinade for a brighter finish.

Tips for Success

Remove all fat and silverskin before marinating: Beef heart has a membrane-like connective tissue that won’t soften during brining. Trim thoroughly so every piece is uniform and tender.

Keep the marinade level high: The heart pieces must stay submerged during the 10-hour soak. Use a plate or bowl insert to weigh them down if needed; exposed portions will dry out.

Don’t skip the frequent turning on the grill: Heart is lean and can toughen if left in one spot. Turn and brush every 2–3 minutes to build a flavorful crust without charring the interior.

Soak wooden skewers for 30 minutes: If using wood rather than metal, submerge them in water before threading to prevent them from burning while the meat cooks.

Pull skewers when the surface is deeply caramelized: Beef heart is fully cooked when it reaches an internal temperature of 160°F and the exterior is dark and crusty. It should still be tender inside, not gray and dense.

Storage and Reheating

FAQ

Can I marinate the heart for less than 10 hours?

You can, but the result won’t be as tender or flavorful. A minimum of 6 hours is acceptable if pressed for time; overnight remains ideal.

What size should the heart cubes be?

Cut them roughly ¾ to 1 inch on each side. They should be large enough to stay on the skewer without falling apart, but small enough to cook through quickly on a hot grill.

Is beef heart expensive?

No. It’s one of the most affordable cuts available at most butchers and grocery stores, often cheaper than stewing beef, which makes this dish economical for feeding a group.

What if I don’t have achiote?

Achiote adds color and subtle earthy flavor. You can omit it without ruining the dish, or substitute smoked paprika (use ½ teaspoon) for a similar depth, though the flavor profile will shift slightly toward smokiness rather than earthiness.