1 hour 15 minutes


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


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
Preheat the oven to 180°C/gas mark 4
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
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)
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
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
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