Prepare the meat by removing any excess fat or tough membranes from the beef heart. Cut it into small cubes, approximately 1 inch in size. If using chicken or beef, cut them into similar-sized pieces.

In a bowl, combine the vinegar, aji panca paste, minced garlic, cumin, paprika, oregano, salt, and pepper. This is your marinade.

Add the meat cubes to the marinade and mix until all the pieces are well coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or preferably overnight to allow the flavors to penetrate the meat.

If using wooden skewers, make sure to soak them in water for about 30 minutes prior to grilling. This prevents them from burning.

Preheat your grill to medium-high heat.

Thread the marinated meat onto the skewers, leaving a little space between each piece.

Grill the skewers for about 3-4 minutes on each side, until the meat is cooked through and slightly charred. Be careful not to overcook it to keep the meat tender and juicy.

Once done, remove the skewers from the grill and let them rest for a few minutes.

Serve the Anticuchos hot and enjoy! They are often accompanied by boiled potatoes, corn, or a fresh salsa.