Prepare the heart by removing the fat, veins, and connective tissue. Cut into chunks of equal size, 0.5 inches thick by 2.5 – 5 inches wide.
In a glass container, combine 2 tablespoons of olive oil, lime juice, garlic, ají panca paste, salt, black pepper, and cumin for the marinade.
Stir the meat chunks into the marinade.
Cover with a lid and refrigerate for 1 to 8 hours.
If using bamboo skewers, make sure to pre-soak in water for 30 minutes or more. Put the meat chunks on the metal or bamboo skewers and leave a small space between each piece of meat.
Prepare the coals for the barbeque and clean the grid or cooking grate. Alternatively, put the oven on the medium grill (325 – 375⁰F).
When the coals or oven is medium-hot, grill the heart skewers for 2 to 3 minutes on each side (medium-rare) or for 5 to 8 minutes (medium to well done).
During cooking, you can brush the meat with the remaining olive oil. Be careful not to overcook as the meat will toughen.
It is best when served immediately.