Heart kebabs, or anticuchos de corazón is a favorite street food throughout Peru. You can find little stands - really, no more than a tiny grill - selling them along most important streets in most cities and towns. Beef anticuchos are also common, though not as popular, perhaps because they are more expensive.

This recipe for anticuchos is fairly simple (I simplified it from the original) and most people seemed very happy with them. I probably was the least fond of them, but I usually prefer my beef un-marinated.

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Anticuchos

Ingredients

1 1/2 lbs. tri-tip, cut into 1" cubes

2 cloves of garlic, minced

3 tsp. hot paprika

1/2 tsp. ground turmeric

1 tsp. ground cumin

1 tbsp. oregano

1 tsp. salt

1 tsp. black pepper

1/2 cup olive oil

1/3 cup red wine vinegar

1 red pepper, cut into 1" pieces.

Instructions

In a large bowl, mix the beef with the garlic, paprika, turmeric, cumin, oregano, salt and pepper. Cover and refrigerate for 30 minutes. Stir in oil and vinegar and let marinate for at least 1 1/2 hours.

Thread the meat in skewers alternating with the red pepper. If using wood skewers, remember to soak them for 20 minutes beforehand.

Grill until done, about 8-12 minute, turning every couple of minutes.

Adapted from The Barbuecue! Bible