A hugely popular street food dish in Peru is the spicy anticuchos skewer, commonly made using ox heart (or from any of many other beasts). Here I used fallow deer heart as it‘s readily available to me here in south-west of England, but please feel free to use ox heart, lamb heart or a cut of beef like rump steak for this. The spicy marinade uses an ingredient called aji panca, a Peruvian moderately spicy and smoky red pepper paste, which I luckily managed to get hold of, but if you struggle, then ancho paste or even a chipotle paste will work. Marinating overnight makes all the difference, so build in the time to do it.
Moderate to high heat embers
Choose your Skewer
Pre-soaked bamboo gun skewers or short wooden
In the Kitchen
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