Organ meat is popular in Morocco, where freshly slaughtered meat is the norm. Family cookouts and picnics, holiday celebrations, and Ramadan are all great times to introduce your family to heart kebabs.
You can serve kebabs as an appetizer or part of a multi-course meal, but they also make a great sandwich filler. Try pairing them with Tomato and Roasted Pepper Salad and pita-like batbout.
Whether grilling or broiling, allow a little more cooking time than for meat.
- 1/2 kg (1 lb. 3 oz) beef or lamb heart , cut into 3/4" cubes
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne or chili pepper (optional)
- 1 1/2 teaspoons salt
- 1 tablespoon vinegar
- 1 tablespoon vegetable oil
Combine all ingredients in a bowl. Cover with plastic, and leave the heart to marinate for at least 30 minutes, but ideally several hours in the refrigerator.
Transfer the heart to skewers and grill or broil (medium heat) about 10 minutes on each side, or until the meat center is pink and no red juices are apparent.
Yields 8 to 10 large skewers.
