Angie’s anticuchos

‘I first tried this when I was travelling in Peru and it’s the most popular of the delicious street foods made with grilled or barbecued meat. The real name for this dish is Anticuchos de Corazón (beef heart skewers) and it’s very easy to make. I’m a passionate supporter of sustainable food practices, an avid cook and lover of all things food, particularly those less popular, “secondary” cuts of meat. When I’m not cooking or eating I’m developing ways to share skills and recipes with others. This recipe is a quick and easy way to turn an overlooked ingredient into something everyone finds delicious. Try my Humble pie recipe here, which also brings the joys of frequently overlooked cuts to the table.’

Angie Prendergast-Sceats, chef and educator

Feeds: 4 | Preparation time: 15 minutes, plus soaking and marinating | Cooking time: 3 minutes
Special equipment: Bamboo skewers soaked in hot water for 30 minutes

500 g (1 lb 2 oz) beef or veal heart, trimmed (ask your butcher to do this) and cut into 2.5–3 cm (1–1¼ in) pieces

200 ml (7 fl oz) extra-virgin olive oil

125 ml (4 fl oz/½ cup) red wine vinegar

6 garlic cloves, crushed

2 long red chillies, coarsely chopped

2 teaspoons chipotle in adobo sauce

3 teaspoons ground cumin

3 teaspoons paprika

1 teaspoon dried chilli flakes

1 small handful finely chopped coriander (cilantro) and parsley leaves

Combine all ingredients with 2 teaspoons salt and 1 teaspoon freshly ground black pepper in a bowl and toss to combine. Refrigerate for 30 minutes to 1 hour to marinate.

Preheat a barbecue to high, thread 3 pieces of heart onto each skewer until all the heart has been used. Grill, turning occasionally, for 2–3 minutes until golden and cooked through. Be careful not to overcook skewers as heart will become tough.