- ½ cup (120 ml) freshly squeezed lime juice
- 3 to 4 tbsp (48 to 64 g) ají panca paste (see note for substitutes)
- 6 cloves garlic, peeled and minced
- 1½ tsp (9 g) fine Himalayan salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (3 g) ground cumin powder
- 4 tbsp (60 ml) extra-virgin olive oil, divided
- 1 lb (455 g) beef heart, trimmed
- Combine the lime juice, ají panca paste, garlic, salt, black pepper, cumin and 2 tablespoons(30 ml) of the olive oil in a glass container with a lid.
- If not already cleaned, trim the heart of fat, connective tissue and blood vessels. Cut the meat into equal-size chunks, 1 to 2 inches (2.5 to 5 cm) across and 0.5 inch (1.3 cm) thick.
- Place the heart chunks in the marinade and toss to combine. Cover and refrigerate for a minimum of hour, up to overnight.
- Before grilling, have ready 6 to 8 skewers. If using wooden or bamboo
skewers, soak them in water for at least 30 minutes.
- Meanwhile, prepare the grill for direct cooking over medium heat (325 to 375F [170 to C]).Depending on type of grill, this may take 15 to 20 minutes.
- Thread the heart pieces onto the skewers. Make sure each piece is spread as flat as possible and leave a very small space between each piece.
- Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking). Grill the skewers over direct medium heat for 2 to 3 minutes per side for medium rare or to 5 minutes for medium well done. Brush the kebabs with the remaining olive oil at least once during cooking. Do not overcook or else the beef heart will become tough and rubbery.
- Serve immediately as an appetizer or with your favourite sides for a meal. This pairs very well with plantain tostones.