Anticuchos de corazón with potatoes

Directions

Step 1
1.5 lb trimmed heart meat cut into ½ inch pieces 3 tablespoons red wine vinegar 1 tablespoon salt 1 tablespoon ground black pepper ½ teaspoon cumin ½ teaspoon ground turmeric ½ teaspoon paprika 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon olive oil 5 minced garlic cloves 2 tablespoons fresh cilantro 12-10 inch bamboo skewers
Step 2
3 lbs chopped potatoes 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon olive oil 1 tablespoon chopped fresh flat-leaf parsley
Cooking the anticuchos
Step 3
1. Combine first set of ingredients in a large pan, toss well, cover, and marinate in refrigerator for at least 3 hours. 2. Soak bamboo skewers in bowl of water for 30 minutes before cooking. 3. Preheat Grill to high heat. 4. Remove beef from bowl, saving marinade on side of dish. Thread beef chunks onto wooden bamboo skewers. 5. Place anticuchos on pre-heated grill for approximately 6 minutes. Flip and cook for an additional 6 minutes to. While cooking each side, continuously season anticuchos with the marinade. Beware of flame-ups. 6. Remove and Plate.
Cooking the potatoes
Step 4
1. Rinse potatoes, removing excess dirt. 2. Chop potatoes into evenly-sized chunks. 3. Preheat oven to 400 Degrees F. 4. Place potatoes on a pan and season them with olive oil, salt, pepper, and parsley. 5. Bake potatoes for 10 minutes or until tender. 6. Remove from oven, make sure to eat while still hot.