Grilled Anticuchos, Chorizo & Pork Chops
Peruvian beef heart skewers with a tangy ají marinade, served alongside crispy chorizo and seared pork chops — all grilled to smoky perfection in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 58g
Ingredients
- 3 tbsp ají amarillo paste (or 2 tbsp ají powder mixed with 2 tbsp water)
- 2 tbsp white vinegar
- 3 cloves garlic, minced
- 1 lb beef heart, cut into 1-inch cubes
- 2 pieces (1.5 inches thick) pork chops, bone-in or boneless
- 2 links chorizo
- 2 tbsp olive oil
Instructions
- 1
Mix ají paste, vinegar, and minced garlic in a bowl until smooth. Season with salt and pepper.
- 2
Thread beef heart cubes onto metal skewers. Coat with half the marinade; let sit while grill heats.
- 3
Heat grill to medium-high. Brush pork chops and chorizo with olive oil, season with salt.
- 4
Grill anticuchos 3–4 minutes per side until edges char and centers stay tender.
- 5
Grill pork chops 5–6 minutes per side until internal temp hits 145°F. Grill chorizo 4 minutes per side.
- 6
Plate anticuchos, pork chops, and chorizo together. Drizzle remaining marinade over top.
Tools you’ll need
- metal skewers (4–6 pieces)
- grill or grill pan
- small bowl
- meat thermometer
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