Middle Eastern Grilled Beef Heart
Flavoursome and delicious beef heart is a quietly making its way onto menus across the nation as diners look for something new, something delicious and something affordable. Beef heart is surprisingly tender. In fact beef heart is a lean muscle that tastes, well, beefy. Our version is redolent of spice, smoke and citrus and makes a great starter served with an IPA or a grenache or shiraz.
1 beef hearts
5 garlic cloves, peeled, crushed
1 tablespoon ground cumin
1 tablespoon smoky paprika
1 teaspoon ground coriander
½ teaspoon sumac (optional)
1 lemon, zest and juice
60ml extra virgin olive oil
Salt and pepper
Using a sharp knife prepare the heart by trimming the outer membrane. Cut open the heart and remove any connective tissue. Slice into strips 5 mm thick. Rinse. Pat dry.
Make the marinade by combining the garlic, cumin, paprika, coriander, sumac, lemon and olive oil.
In a shallow dish, mix the beef and marinade. Cover, and refrigerate for several hours.
Meanwhile, soak 12 bamboo skewers.
Preheat the BBQ grill or charcoal grill.
Thread the beef equally onto the skewers. Season with salt and pepper.
Cook for 3 minutes on each side.
Season and serve hot.
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Middle Eastern Grilled Beef Heart
Ingredients
- 1 beef heart
- 5 garlic cloves, peeled, crushed
- 1 tablespoon ground cumin
- 1 tablespoon smoky paprika
- 1 teaspoon ground coriander
- ½ teaspoon sumac (optional)
- 1 lemon, zest and juice
- 60ml extra virgin olive oil
- Salt and pepper
Method
- Using a sharp knife prepare the heart by trimming the outer membrane. Cut open the heart and remove any connective tissue. Slice into strips 5 mm thick. Rinse. Pat dry.
- Make the marinade by combining the garlic, cumin, paprika, coriander, sumac, lemon and olive oil.
- In a shallow dish, mix the beef and marinade. Cover, and refrigerate for several hours.
- Meanwhile, soak 12 bamboo skewers.
- Preheat the BBQ grill or charcoal grill.
- Thread the beef equally onto the skewers. Season with salt and pepper.
- Cook for 3 minutes on each side.
- Season and serve hot.
