Anticuchos – Grilled Beef Heart Kabobs

Inspired by Peruvian Anticuchos De Corazón, these Kabobs with grilled beef hearts are marinated in a spicy sauce before being grilled for perfection. With a little work, you can recreate this Peruvian recipe in no time!

Ready to bring your basic beef recipes to a completely new level? Let me show up in the world of AntiCuchos! These skewers to the heart of beef have picked up the streets of South America since colonial times. Originally made with organ meat such as the heart of beef (yes, you read well), these meat skewers have made a long way from their pre -Columbian origins. They are like a party on a stick, giving you a taste of the rich culinary history of Peru with a pinch of smoke and a tasty flavor, a bit like these steaks and kabobs of potatoes.

If you feel adventurous and want to sink your teeth in something in addition to the usual chicken breasts, take some metal or wooden skewers and prepare for a cheap snack that makes a hand! Latin markets or road trolleys are not required!

If you haven’t tried beef hearts yet, trust us! It is unexpectedly good and so similar to a lean steak that you would never know the difference. Try to combine them with fantastic dishes such as the picanha grilled turrosto or the grilled choripan if you are looking for tons of South American flavors on a table.

What are the anti -ucos?

Anticchos de Corazón, aka heart of grilled beef, is the epitome of the size of the grid. Imagine succulent pieces of beef marinated hearts in tons of flavors, including garlic, cumin, chilli powder and a pinch of burning pepper flakes. Meeting together with vibrant red onions and peppers, these Kabobs are ready to sizzle on the grill and bring the taste buds to an irresistible journey! Top with Poblano Crema, and you have a delicious recipe inspired by the popular street food, like these tacos of bavette steak!

Anticuchos ingredients

For the marinade:

• Cloves of garlic
• Cumin
• Chilli powder
• Pepper bows
• APRIE Dust
• Oil – Olive oil is an excellent choice.
• I am sauce
• Red wine vinegar
• Lime juice – Fresh streetzed is better.

For Kabobs:

• Beef
• Red onion
• Red pepper – You can also use other types of peppers if you prefer.

For fast yellow pepper sauce:

• Yellow Aji – Aka, yellow pepper paste. Find it in Latin or international markets.
• Shallot– Aka, green onions.
• Jolive of garlic
• Kosher Salt
• Mayo or sour cream
• Coriander – On outline.

How to do anticuchos

For the marinade:

• Beat all the ingredients of Marinata together in a large bowl. Pour the beef into a container and let yourself be sit for 4-8 hours.

To grill the Kabobs:

• Preheat the grid for indirect heat. Add the wooden grilled wooden fries from 7 to 10 minutes before grilling to allow the formation of smoke.
• Remove the meat from the marinade and put on skewers.
• Grill the beef on indirect heat, rotating according to need, at an internal temperature of 145 degrees F.
• Grill the onions and peppers until they soften together with the meat. Alternatively, grill the pepper and onion on the skewers with beef.

For fast yellow pepper sauce:

• Add all the ingredients in a blender and impulse until smooth. Traditional recipes require this fresco. Feel free to mix it instead of the Mayo if you have it at hand.
• Garnish with freshly cut coriander and serve.

Leftovers and heating

• It preserves the delicious anticuchos in an airtight container in the refrigerator for a maximum of 4 days.
• To heat, heat them gently in a pan over medium heat, turning from time to time until it was heated.
• Or heating them in the microwave using short explosions of 30 seconds, rotating and checking Doneness.

What to serve with Anticuchos

To truly make it a peruveum meal, serve them with French segon of beef chains thick. No Kabobs is complete without these delicious smoked contours such as smoked potato salad, Mac and smoked cheese or smoked corn on the cob!

We also adore them with Ramekins of Chimichurri Rojo and Chimichurri sauce on the side to immerse yourself.

Frequent questions about the recipe

Be bold and try something new. The delightful flavor of these anti -ucos is stratified with tender meat combined with the slight smoke from the grill that will make you lick your fingers and crave more.

Turn on that coal grid, collect your friends and transported to a Peruvian road corner with these delicious pieces of meat. Just be notified, once you have tasted AntiCuchos de Corazón, it is difficult to return to simple old kebabs. Have you tried this recipe? Please take a moment on Rate the recipe card And let a comment below to help the next reader!