Gluten-Free Peruvian Anticuchos
By the Gluten Free Recipes team ·
These vibrant Peruvian Anticuchos offer a delightful smoky char and a tender, flavorful bite, perfect for any gathering. Marinated in a rich blend of spices and served with a creamy aji verde sauce, they are an irresistible appetizer that's naturally gluten-free.
At a glance: This medium party and appetizers recipe yields 8 servings in about 30 minutes (10 min prep, 20 min cook). It uses 11 ingredients — including beef heart, aji panca paste, white vinegar — and walks through 6 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Peruvian Anticuchos: When preparing this party and appetizers recipe, exercise caution with pre-made pastes like aji panca; always check labels for gluten-containing ingredients. Prepare this dish on clean surfaces and with clean utensils to prevent any contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Peruvian Anticuchos: This recipe is naturally gluten-free, relying on a marinade of spices and vinegar. Ensure that any pre-made pastes or sauces used are certified gluten-free to avoid cross-contamination from gluten-containing grains.
Ingredients
- 1.5 lbs beef heart, trimmed and cut into 1-inch cubes
- 0.5 cup aji panca paste
- 0.25 cup white vinegar
- 2 tbsp garlic, minced
- 1 tbsp cumin
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
- 1 bunch cilantro, chopped (for garnish)
- 1 bag corn tortilla chips or certified GF crackers for serving
Instructions
- 1
In a medium bowl, combine the aji panca paste, white vinegar, minced garlic, cumin, dried oregano, salt, and black pepper. Whisk these marinade ingredients together until well incorporated, creating a fragrant paste.
- 2
Add the cubed beef heart to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably up to 4 hours, to allow the flavors to meld and tenderize the meat.
- 3
While the beef heart marinates, soak wooden skewers in water for at least 30 minutes to prevent them from burning during cooking. Preheat your grill or broiler to medium-high heat.
- 4
Thread the marinated beef heart cubes onto the soaked skewers, leaving a small space between each piece for even cooking. Brush the skewers lightly with olive oil.
- 5
Grill or broil the anticuchos for about 8-10 minutes per side, turning occasionally, until they are nicely charred on the outside and tender within. The meat should have a slightly smoky aroma and a deep, rich color.
- 6
Remove the anticuchos from the heat and let them rest for a minute. Garnish generously with fresh chopped cilantro and serve immediately with corn tortilla chips or certified gluten-free crackers.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Bring beef to room temperature for 20–30 minutes before cooking for more even results.
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