Beef Heart Skewers (Anticucho-Style)

Carnivore beef heart skewers are 1 pound of beef heart cubed into 1-inch pieces, threaded onto bamboo or metal skewers, and grilled over high heat for 6 to 8 minutes total — 90 seconds per side rotated through 4 sides. Salt is the only seasoning. The Peruvian anticucho tradition uses aji panca pepper paste, garlic, vinegar, and cumin for the marinade; the strict carnivore version skips all of those. The 1-inch cube format lets the heart cook fast enough to stay medium-rare in the center while developing a deep crust on all four faces. A skewer of 5 cubes (about 4 ounces of heart) delivers 28g protein, 5g fat, and 160 calories. Beef heart costs $4 to $6 per pound; 1 pound makes 4 skewers at roughly $1 to $1.50 per skewer. Eat directly off the skewer or slide cubes onto a plate. Heart cubes pair well with butter from a melted butter dish (carnivore-aligned dipping sauce).

Ingredients

Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.

Instructions

1. 1

   Trim the white connective tissue from the inside of the heart chambers. Cut the heart into 1-inch cubes.

2. 2

   If using bamboo skewers, soak in cold water for 20 minutes to prevent burning. Metal skewers don't need soaking.

3. 3

   Pat heart cubes dry with paper towels. Toss with 1 tsp coarse salt until evenly coated.

4. 4

   Thread 5 cubes per skewer, leaving small gaps between cubes for even cooking. Don't pack tight.

5. 5

   Heat a grill or grill pan to high — 500°F+. Brush the grates with 1 tbsp beef tallow (optional but helps prevent sticking).

6. 6

   Grill skewers 90 seconds per side, rotating through 4 sides — total 6 minutes. Internal target is 130°F for medium-rare.

7. 7

   Pull skewers to a plate. Rest 2 minutes (heart cubes carryover-cook a few degrees during the brief rest).

8. 8

   Serve directly off the skewer with melted butter for dipping if desired.

Nutrition per Serving

Frequently Asked Questions