Nickel Allergy Friendly Anticuchos

Total time4 hr 45 min

Prep time30 min

Cook time15 min

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Ingredients

4 servings

For the marinade and skewers

2 lb beef heart, trimmed of fat, sinew, and valves, cut into 1 ½-inch cubes
3 tbsp ají panca paste
ZOCALO AJI AMARILLO ORGANIC CHILI PASTE, 8 OZ Incas Food Aji Amarillo Yellow Hot Pepper 7.5 Oz
Doña Isabel Aji Amarillo Yellow Hot Pepper 15.7 Oz
O'Valley Farms Aji Amarillo Yellow Chili Pepper Paste, Medium Hot
See all
3 tbsp red wine vinegar
3 cloves garlic, minced
1 ½ tsp ground cumin
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp smoked paprika
½ tsp black pepper
1 tsp salt
2 tbsp vegetable oil, plus more for brushing

For basting

¼ cup reserved marinade (set aside before adding beef)

For serving

lime wedges, for serving (optional)
boiled or roasted potatoes, for serving (optional)

Instructions

1
In a mixing bowl, whisk together the ají panca paste, red wine vinegar, garlic, cumin, oregano, smoked paprika, black pepper, salt, and 2 tbsp vegetable oil until smooth. Measure out 1/4 cup of this marinade and set it aside in a separate small bowl — this reserved portion will be used for basting and must not contact the raw beef.
2
Add the beef heart cubes to the bowl with the remaining marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, or up to 24 hours.

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