This dish is literally the "Heart" of Peruvian cuisine, you can find it in all districts of Lima and my favorites are the street food ones. The best way to cook and enjoy this dish is to grill it over charcoal with a lot of fire. I am in NYC and I don't have either charcoal or a grill, so I decided to prepare them in a pan and put the skewer in after cooking them, with a good flambe, a powerful marinade, and a bit of creativity they turned out great!! Now there are no excuses not to prepare the delicious anticuchos, you can use the marinade with other meats or vegetables. Long live Peru. Delicious!