You want the real street vendor version, yaar, not the fancy restaurant one. Our *aji panca* marinade is pureed aji panca peppers, garlic, cumin, and a splash of vinegar—no fancy wine—and we let the beef heart swim in it overnight. For the char, you need screaming hot coals and you place the skewers close, turning fast so the outside gets that dark, crisp edge while the inside stays juicy. I learned from my *tía* that the skewers must be flat, not round, so they grip the meat and don't spin when you flip them.
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