Peruvian Ox Heart Kebabs
Heart was a favourite of ancient warriors and hunters because they believed eating it would give them the strength and courage of the animal. But, even if you’re not in need of strength, or courage you should try heart. The heart is a hard working muscle and so has more flavour. It’s a firm-textured, toothsome piece of meat.
Equipment
- Sharp knife
- Pestle and Mortar
Ingredients
- 375 g Grass-Fed Ox Heart
- 1 tsp Cumin Seed
- 1 tsp Coarse Sea Salt
- ½ tsp Black Peppercorns
- 2 Serrano Chiles Stems Removed
- 1 clove Garlic Germ Removed
- 3 tbsp Red Wine Vinegar
- 1 tbsp Olive Oil Extra Virgin
Instructions
Preparation
- Slice the
Grass-Fed Ox Heart into 2cm cubes. - Toast the cumin seed in a small frying pan for around one minute.
- Grind the Salt and Peppercorns in the Pestle and Mortar.
- Add the chiles and garlic and grind again.
- Transfer the mixture to a small bowl and mix with the oil and vinegar.
- Add the cubed heart, tossing them thoroughly to ensure they are evenly coated. Cover and refrigerate for 24 hours.
Cooking
- Pre-heat the grill of barbecue to high.
- Thread the marinated cubes onto around 8 kebab skewers and cook over a high heat for around 4 minutes, turning once.
Notes
Alternatively, you can use lamb heart or chicken hearts for this recipe.
Jennifer McLagan
Jennifer McLagan is the author of the widely acclaimed books Bones (2005), Fat (2008), Odd Bits (2011), and Bitter (2014). Her books have won numerous awards from the Beard Foundation, IACP and Gourmand International.
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Organic Chicken Hearts (200g)£6.99 -
Organic Lamb Heart (150g)£2.49 -
Grass-Fed Beef Heart (500g)
£5.99 – £7.25
