Anticuchos de Corazon de Pollo – Chicken Heart Anticuchos
Mild and saucy, these smokey lean meat chunks are perfect for an appetizer or great served with other grilled vegetables and ceviche for a full meal.
Equipment
- Grill
Ingredients
- 2 pounds chicken hearts; cleaned and trimmed OR any other kind of heart, such as beef or game, sliced it into 1 1/2 to 2 inch cubes.
- ¼ cup red wine vinegar
- ½ cup aji panca paste SUBSTITUTION: a few reconstituted ancho chilies blended with some water and a bit of salt.
- 4 large garlic cloves; minced
- ½ t ground cumin
- ¼ t ground black pepper
- salt to taste
Instructions
- Add all of the ingredients to large bowl or ziplock bag, and allow to marinade for 2-4 hours.
- Soak 12 bamboo skewers in water to allow for easy ‘loading’ and to keep them from burning on the grill.
- Prepare your grill as needed to cook the skewered meat over medium-high heat.*
- Lay your skewers out on the grill and allow to roast 2-4 minutes on each side, flipping regularly and basting as you go along. You want your hearts to be cooked through, but not over cooked, dry, and tough.
- Serve with grilled potatoes and corn, or ceviche, along with aji panca paste or extra prepared marinade from recipe above for dipping.
Notes
*For ease and convenience, you can also bake these at 400°F for 8 minutes, until done through, flipping half way through and basting.