Beef Heart Kebabs


  • ¼ cup aji panca paste
  • 2 tsp dried oregano
  • 1 tsp garlic paste
  • 1 pinch ground pepper
  • ¼ tsp cumin
  • ¼ cup red vinegar
  • 24 beef heart chunks
  • 8 kebab skewers (if wooden
  • 8 white potatoes
  • Salt to taste
  • In a bowl, mix the ají panca, oregano, salt, pepper, cumin, garlic paste, vinegar, and heart chunks. Allow to macerate, ideally overnight.
  • Slice the potatoes.
  • On the Instant Vortex control panel, press Air Fry, then set time to 12 Minutes and temperature to 355ºF (180°C). Press Start.
  • Once Add Food appears on the display, add potato slices. Close the tray and let cook.
  • When done, place the assembled kebab skewers on top of the potatoes, press Air Fry, and set time to 6 Minutes. You can turn them when there are 3 minutes to go. This means they have been cooked medium. If you prefer them well-done, add an additional 2-3 minutes.
  • To make these kebabs, you can also use the set of 5 kebab skewers and rack for Instant Vortex.
  • Serve immediately with chili peppers.
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