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1
Heat a dry cast-iron skillet over medium heat.
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2
Place garlic in skillet and brown lightly on all sides, 6-8 minutes.
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3
Remove and let cool.
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4
Add cumin seeds to skillet and toast until fragrant and lightly browned, 2-4 minutes.
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5
(If using ground cumin, toast 1-2 minutes.
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6
).
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7
Remove and let cool.
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8
If using cumin seeds, grind to a fine powder in a mill or using a mortar and pestle.
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9
Place garlic, cumin and aji panca paste (or paprika or chipotles) in a food processor and puree to a fine paste.
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10
Gradually add vinegar and enough annatto oil to make a thick paste.
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11
Season with salt and pepper.
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12
Weave meat onto bamboo skewers, 3 pieces per skewer.
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13
Arrange in a nonreactive baking dish and spread seasoning paste over meat, thickly coating both sides.
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14
Cover and refrigerate for 6-12 hours, turning occasionally.
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15
Preheat grill to high.
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16
Brush and oil grill grate.
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17
Drain kebabs and discard marinade.
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18
Grill until golden brown and cooked through, 3-4 minutes per side (medium-well to well-done is preferred), basting with oil after first 3 minutes.
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19
Serve hot.
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20
NOTE #1--To make annatto oil, heat 1/2 cup vegetable oil in a saucepan over moderate heat.
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21
Stir in 1/4 cup annatto (achiote) seeds.
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22
Stir for 30 seconds.
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23
Reduce heat to low, cover and simmer for 10 minutes.
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24
Remove from heat, cool, and strain.
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25
This will keep several months if tightly covered and refrigerated, but it will lose flavor as it ages.
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26
You may also use purchased annatto oil, or substitute olive oil.
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27
NOTE #2--the coward's way out.
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28
If you absolutely cannot find beef heart, or you cringe at the thought of eating it, beef rib eye or sirloin may be substituted.
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29
It should be prepared the same way, but marinated for only 2-4 hours.
