Inspired by Peruvian anticuchos, these grilled beef heart kabobs are marinated in a spicy sauce and char-grilled to perfection. Serve with thick-cut fries and a quick yellow pepper sauce for extra flavor. With a little prep, you can bring this classic Peruvian street-food experience to your backyard.
Anticuchos de corazón — beef heart skewers — are a long-standing favorite across Peru and other parts of South America. Traditionally made with organ meats, these skewers are intensely flavorful when marinated with garlic, spices and acid, then cooked over high heat until they pick up smoky char. If you’re used to typical beef recipes, anticuchos offer a welcome, affordable change: beef heart eats like a lean steak and absorbs marinade beautifully. Try them alongside other grilled favorites for a South American feast.
No need to hunt down a street vendor — with metal or wooden skewers and a hot grill you can recreate the classic flavors at home. If you haven’t tried beef heart before, expect a steak-like texture and a deep, beefy flavor that shines through simple, bold seasoning.
What are Anticuchos?
Anticuchos are marinated meat skewers, often prepared with beef heart (anticuchos de corazón). Cubes of meat are soaked in a garlicky, tangy, and slightly spicy marinade—think garlic, cumin, chili powder, achiote, soy and vinegar—then threaded with onions and peppers and grilled until lightly charred. The result is tender, smoky bites with bright, savory notes. Serve with a creamy, bright sauce and fries or grilled sides for a memorable plate.
Anticuchos Ingredients
For the marinade:
- Garlic cloves (minced)
- Cumin
- Chili powder
- Red pepper flakes
- Achiote powder (for color and mild earthiness)
- Oil — olive oil works well
- Soy sauce
- Red wine vinegar
- Lime juice — fresh squeezed
For the kabobs:
- Beef heart (trimmed and cut into 1″ cubes)
- Red onion (sliced)
- Red bell pepper (seeded, stemmed and sliced)
For the quick yellow pepper sauce:
- Aji amarillo (yellow pepper paste)
- Scallions (green onions)
- Garlic clove
- Kosher salt
- Mayo or sour cream
- Cilantro (for garnish)
How to Make Anticuchos
For the marinade:
- Whisk all marinade ingredients in a large bowl. Pour over the beef heart in a resealable container and refrigerate for 4–8 hours to let the flavors penetrate.
To grill the kabobs:
- Preheat your grill for indirect heat. If you want extra smoke, add wood chips about 7–10 minutes before cooking.
- Remove beef from the marinade and thread onto skewers, alternating with onion and pepper if desired.
- Grill over indirect heat, turning as needed, until the internal temperature reaches 145°F. Avoid overcooking — beef heart is lean and can become tough if cooked past medium.
- Grill the vegetables until softened and slightly charred; you can cook them on separate grates or on the skewers with the meat.
For the quick yellow pepper sauce:
- Combine aji amarillo paste, scallions, garlic, salt and mayo or sour cream in a blender and pulse until smooth. For a more traditional touch, stir in crumbled queso fresco instead of mayo if available.
- Garnish with chopped cilantro and serve alongside the skewers.
Expert Recipe Tips
- Cook beef heart to medium-rare to medium (about 145°F) for the best tenderness. Use an instant-read thermometer for accuracy.
- Don’t overcook — like other lean steaks, beef heart will firm up and lose moisture when overdone.
- Use wood chips for a smoky layer of flavor, and add fresh chili peppers to the marinade if you want more heat.
Leftovers & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm gently in a skillet over medium heat, turning occasionally until heated through.
- Microwave reheating is fine in short 30-second bursts, turning and checking for doneness to avoid drying out.
What to Serve With Anticuchos
Serve anticuchos with thick-cut fries for a classic pairing. They also work well with smoked sides like potato salad, mac and cheese, or grilled corn. Offer chimichurri rojo or cilantro chimichurri as dipping sauces for added brightness.
Recipe FAQs
Beef heart tastes and textures much like other lean cuts of steak — not metallic like liver. It has a firm, meaty texture and a rich, beefy flavor.
Beef hearts are available at international or Latin markets, from local butchers, or from online meat suppliers that sell organ meats for home delivery.
More recipes from South America
Beef Recipes
Beef Birria Recipe
Lamb Recipes
Smoked Lamb Barbacoa
Sauces, Mops, & Condiments
Easy Fire Roasted Poblano Crema
Sauces, Mops, & Condiments
Homemade Cilantro Chimichurri
Be bold and try something new: the layered flavors and slight smokiness of anticuchos make for a finger-licking meal that’s hard to forget.
Fire up the charcoal, invite some friends, and enjoy the flavors of Peru at home. Once you try anticuchos de corazón, ordinary kebabs will feel a little tame. If you make this recipe, please rate it and leave a comment to help other cooks.
Anticuchos – Peruvian Grilled Beef Heart Kabobs
Ingredients
For the marinade:
- 2 Garlic cloves, minced
- 1 tsp Cumin
- ½ tsp Chili powder
- ½ tsp Red pepper flakes
- ¼ tsp Achiote powder
- ¼ cup Oil
- 1 tbsp Soy sauce
- 1 tbsp Red wine vinegar
- Lime juice from one lime
For the kabobs:
- 3 lbs beef heart, cut into 1” cubes
- Red onion, sliced
- Red pepper, seeded, stemmed and sliced
For the quick yellow pepper sauce:
- 2 tbsp Aji amarillo (yellow pepper) paste
- 2 scallions
- 1 garlic clove
- ½ tsp Salt
- ½ cup Mayo or Sour Cream
- Cilantro to garnish
Instructions
For the marinade:
- Whisk all marinade ingredients in a large bowl. Pour over the beef in a resealable container and refrigerate for 4 to 8 hours.
To grill the kabobs:
- Preheat the grill for indirect heat and add wood chips 7–10 minutes before cooking if using smoke.
- Remove beef from marinade and thread onto skewers with onions and peppers as desired.
- Grill over indirect heat, rotating as needed, until the internal temperature reaches 145°F.
- Grill vegetables until softened and slightly charred, either alongside the meat or on the skewers.
For the quick yellow pepper sauce:
- Combine aji amarillo, scallions, garlic, salt and mayo or sour cream in a blender and pulse until smooth. Swap in crumbled queso fresco for a more traditional version if desired.
- Garnish with freshly snipped cilantro and serve with the kabobs.