Trim any excess fat and membranes from the beef heart, then cut it into approximately 1-inch cubes. Rinse the cubes thoroughly and pat them dry with paper towels.

In a large bowl, combine the aji panca paste, red wine vinegar, minced garlic, ground cumin, dried oregano, salt, black pepper, and 2 tablespoons of vegetable oil. Mix well to create the marinade.

Add the beef heart cubes to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and tenderize the meat.

When ready to cook, preheat your grill to medium-high heat. Thread the marinated beef heart cubes onto the soaked wooden skewers, typically 3-4 pieces per skewer.

Lightly brush the grill grates with oil to prevent sticking. Place the skewers on the hot grill.

Cook the Anticuchos for 2-3 minutes per side, turning frequently, until they are nicely charred on the exterior and cooked through to your desired doneness. You can baste with any leftover marinade during grilling, but discard any marinade that has touched raw meat after basting.

Remove from the grill and serve immediately. Traditionally, Anticuchos are served with boiled yellow potatoes and a spicy aji sauce.