Anticuchos

Ingredients

• 450 g Beef Heart
• 2 tbsp Aji Panca Paste
• 2 tbsp Red Wine Vinegar
• 3 pcs Garlic
• 1 tsp Ground Cumin
• 0.5 tsp Dried Oregano
• 0.5 tsp Black Pepper
• 1.25 tsp Kosher Salt
• 1 tbsp Vegetable Oil
• 1 pcs Red Onion
• 1 tsp Aji Amarillo Paste
• 2 pcs Lime
• 2 tbsp Cilantro

Method

1. Slice {beef_heart} into bite-size pieces, pat dry so it chars instead of steams, then toss with {aji_panca_paste}, {red_wine_vinegar}, {garlic}, {ground_cumin}, {dried_oregano}, {black_pepper}, {kosher_salt} and {vegetable_oil}. Marinate chilled until the meat smells deeply spiced and glossy.
2. Thinly slice {red_onion}, then dress with {aji_amarillo_paste}, {lime}, {cilantro} and a pinch of {kosher_salt}. Toss until the onion softens slightly but keeps its crunch.
3. Thread the marinated {beef_heart} onto skewers, leaving a little space between pieces so the heat can circulate and brown the edges evenly.
4. Grill the skewered {beef_heart} over high heat, turning often and basting with any marinade until deeply charred at the edges and just springy in the center. Finish with a squeeze of {lime} for brightness.
5. Plate the hot skewers with the dressed {red_onion} alongside, spoon over any resting juices, and finish with a little more {cilantro} and {lime}.