Anticuchos
Ingredients
Marinated ox heart
- 1 ox heart , trimmed and cubed meat
- 3 red chillies , long, finely chopped
- 1 bulb of garlic , crushed
- ají panca , 2-3 tbsp (or you can use smoked paprika if you can't find any)
- 3 tbsp of ground cumin
- 100ml of olive oil
- salt
- black pepper
- 300ml of red wine vinegar
- flat-leaf parsley , chopped, to serve
Roasted yellow pepper sauce
- 3 yellow peppers
- 3 Scotch bonnet chillies , yellow
- 5 spring onions
- 1 bulb of garlic
- 1 lemon , cut into quarters
- ground cumin , 1-2 tsp
- 2 tsp ají panca , (or you can use smoked paprika if you can't find any)
- salt
- black pepper
- olive oil
Method
1
To make the anticuchos, simply stir together the marinade ingredients and coat the ox heart cubes in it. Leave it, covered, in the fridge for at least 4 hours, or overnight
2
Preheat the oven to 180°C/gas mark 4
3
To make the yellow pepper sauce, cut the peppers and chillies in half and place in a roasting tin with the onions, lemon wedges and whole head of garlic. Drizzle generously with oil and season with salt and pepper and roast in the oven for about 30-40 minutes, or until the peppers are soft and golden
4
Leave to cool for a few minutes until you can handle them. Peel off the pepper skins and pop them in a food processor, along with the scotch bonnets (minus the seeds), the squeezed out roasted garlic and the lemon flesh (minus the pips)
5
Dry fry the spices for a minute or two and add them to the food processor. Season and blitz to purée. You can add a splash of oil to slacken if needed. Taste for seasoning, adjust as necessary and serve
6
Once ready to cook the anticuchos, heat a griddle or barbecue until smoking hot, or you can pop them under a very hot grill. Dry off the majority of the marinade, keeping some for basting, and thread the meat on to kebab skewers
7
Cook for a couple of minutes on each side, basting with the reserved marinade and serve with a scattering of chopped flat leaf parsley and roasted yellow pepper sauce
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Anticuchos
