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Anticuchos Beef Heart: Easy Grilled Kabobs

Rumba Meats® Beef Heart

Cubed Anticuchos on a Stick: Beef Heart Kabobs Recipe


  • Rumba Meats® Beef Heart (1, cut into bite-sized chunks)
  • 1 cup red wine vinegar
  • 4 tbsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 5 large garlic cloves, minced
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp fresh cilantro, chopped
  • 4 dried chilies (ancho, aji panca or pasillo), soaked, deveined and deseeded (soaked in hot water)
  • 1/2 cup olive or vegetable oil


  1. Cut beef heart into bite-size chunks. Set aside.
  2. For marinade: Combine vinegar, cumin, pepper, salt, garlic, parsley, cilantro, drained chilies and oil in a blender or food processor. Puree until smooth and thick. Add a small amount of water, if necessary to fully puree marinade.
  3. Pour marinade into a medium-sized bowl, add heart chunks and stir until coated. Cover and marinate for 4 to 6 hours or overnight.
  4. Pre-heat a charcoal or gas grill on high.
  5. Put 5 to 6 heart pieces on each skewer and place in shallow glass dish. Pour enough marinade over the skewers to cover the meat while grill is heating.
  6. Grill drained skewers for 1 to 2 minutes on each side, trying to keep the ends of the skewers away from the direct heat to prevent scorching.
  7. Serve with grilled corn on the cob and boiled potatoes, if desired.