Ox heart kebabs

Ox heart kebabs

Anticuchos de corazón

South American Grill
Bonnie Savage

These kebabs are marinated in a paste that includes aji panca, or Peruvian dark red chillies. They have a mild heat and fruity flavour and are made into a paste that can often be found in Latin American food stores or online. If you can source dried panca chillies, you can seed them and soak them in boiling water for 30 minutes to soften, before draining and blending to a smooth paste. If neither is available, you can substitute with any other mild red chilli paste.


Quantity Ingredient
12 bamboo skewers
1 ox heart
1/2 cup red wine vinegar
2 tablespoons vegetable oil, plus extra for brushing
2 tablespoons aji panca paste
6 garlic cloves, crushed
1 tablespoon ground cumin
2 teaspoons sea salt


  1. Soak the bamboo skewers in cold water for 30 minutes to prevent them from burning during cooking.
  2. Clean the ox heart, removing the skin, sinew and any excess fat. Cut into 1.5 cm thick slices and then into 2.5 cm bite-sized pieces.
  3. Combine the remaining ingredients in a non-reactive bowl. Add the ox heart and toss to coat. Cover and leave to marinate in the refrigerator for at least 4 hours or overnight.
  4. Reserving the marinade, remove the ox heart and thread the pieces onto the pre-soaked skewers.
  5. Preheat a barbecue chargrill to medium–high. Brush a little vegetable oil over the chargrill and cook the skewers for 3 minutes on each side, basting with the reserved marinade as they cook, until the kebabs are just cooked through.


  • You can substitute thinly sliced rump steak or chicken breast for ox heart, if desired. If they are sliced thinly, the cooking times will be the same.
South American Grill
South American
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