Peruvian Anticuchos (Beef Cow Heart) Skewers Recipe

Instructions

1. First make sure you clean the cow heart by cutting out any dangling bits to leave you with a nice lump of meat. Cut into thick squares that will thread well on to a skewer.
2. Create the marinade by mixing the aji panca paste, garlic, cumin, red chillies, olive oil, salt and pepper. Mix in the meat to the marinade, cover and put in the fridge for 4 hours or longer if possible.
3. Soak your bamboo skewer sticks in cold water so that they don’t burn during cooking. Once your meat has finished marinating, start to thread the meat on to the skewers, keeping your leftover marinade in a bowl for later.
4. Meanwhile, start up the barbecue so it’s ready for grilling. (If you don’t have a barbecue, a grill will work fine).
5. Set aside your skewers whilst you prepare the yellow pepper sauce.
6. Cut the yellow peppers in to quarters and place on a baking tray adding chopped chillies, large chopped chunks of white onion, a bulb of garlic and a wedge of lemon.
7. Drizzle over olive oil, salt and pepper and then roast in a pre-heated oven (200°C) for 30 minutes, or until they start to brown.
8. In a food processor, place your cooked and peeled yellow peppers, your roasted garlic (minus the skin), your scotch bonnets (de-seeded), the flesh of your lemon and a drizzle of oil.
9. Whizz the ingredients in the processor into a nice yellow paste. Add more olive oil if needed.
10. Now begin cooking your skewers on the barbecue or grill, basting with your leftover marinade once or twice to keep the meat coated. Turn once or twice throughout cooking, they will only need around 5 minutes to fully cook.
11. Once cooked and browned, take them off the grill and serve with the yellow pepper sauce. You can also serve with rice, corn or potatoes.
12. Enjoy!