How to Make Perfect Grilled Beef Heart Skewers Every Time
These marinated beef heart skewers are simple and tender with a rich steaky flavor similar to a sirloin. Marinating beef heart is a great way to turn this muscle and organ meat into a flavorful piece of meat! Simply cut into cubes and marinate overnight to build flavor, while tenderizing. This marinade uses red wine vinegar, olive oil, garlic and spices to bring bright flavors into this dish. Once you try beef heart skewers, you’ll be ready to tackle any heart preparation. Trust us, after these come off the grill you’ll want to keep going back for seconds.
When it comes to marinating there are 3 basic components. Typically, a marinade ratio is about 3 parts fat, 1 part acid and 1 part flavor but this is a loose guideline. Generally, the meat should be fully covered with the marinade or can be mixed throughout the day to stay coated
1. Oil or other fat: Fat helps the flavors infuse into the meat and gives it a nice crust once cooked but keeps it juicy. Try olive oil, avocado oil or sesame oil.
2. Acid: Adding acid helps make the meat more tender and creates balance. Try red wine vinegar, wine, lemon juice, lime juice, beer or champagne vinegar.
3. Flavor: This is the fun part. Try mixing up a marinade with something sweet, salty or maybe both. Add spices, herbs, soy sauce, honey, coconut aminos, garlic, chiles, fish sauce or fruit juice.
What flavors can be used to marinade Beef Heart?
Fish sauce, soy sauce, lime juice, mirin, ginger & garlic
Coconut aminos, honey, cumin, garlic, cilantro & lime juice
Soy sauce, rice wine vinegar, ginger, garlic & green onions
Orange juice, soy sauce, chili powder, garlic, cilantro & salt
Lemon juice, apple cider vinegar, garlic, honey & salt
Balsamic vinegar, dijon mustard, garlic, onion & salt
Cooking tip: How to get tender beef heart?
Marinating beef heart overnight will help the meat become more tender. It’s important in this preparation that beef heart is not taken over medium. These cubes will cook fast with high heat. Since the heart is not marbled like a traditional steak, leave the cubes on the medium-rare to medium side to prevent toughness.
How to trim Beef Heart for skewers?
Prepare the beef heart by trimming off any connective tissue, silverskin or gristle around the heart, plus trim off any fat. Since this will be a quick sear, the fat won’t have time to render without over cooking the heart. Once fully trimmed, cut into 1 inch cubes or ¾ inch cubes.
What to serve with Beef Heart skewers?
- Mediterranean style with pita, hummus, tzatziki & Greek salad.
- Brush olive oil & minced garlic over skewers when they are just about to come off the grill.
- Cold rice noodle veggie salad with sweet and spicy peanut sauce.
Not ready to try Beef Heat?
Try marinating bison heart, chicken hearts, gizzards, or even liver. However, times will vary greatly when marinating smaller items, such as liver.
How to Make Perfect Grilled Beef Heart Skewers
Prep time: 15 minutes
Marinade time: 12 to 24 hours in the fridge (24 hours is best)
Cook time: 6 minutes
Serves: 4-6 (depending on skewer sizes)
Ingredients
1 - 1 ½ lbs trimmed Beef Heart, cut into 1-inch or ¾ inch cubes (fat, gristle & silverskin trimmed)
¼ cup red wine vinegar (or vinegar of choice)
⅓ cup avocado oil or olive oil (we used olive oil)
6 garlic cloves, minced
¼ tsp ground cumin
1 tsp onion powder
1 tsp kosher salt
½ tsp ground black pepper
Optional: (veggies to add onto skewers)
1 tsp olive oil or avocado oil
¼ of a small red onion, chopped
¼ of a small red bell pepper, chopped
Serving choices:
Mediterranean style with pita, hummus & tzatziki
Brush olive oil & minced garlic over skewers when they are just about to come off the grill.
Instructions
1. Prepare the beef heart by trimming off any connective tissue, silverskin or gristle around the heart, plus trim off any fat. Since this will be a quick sear, the fat won’t have time to render without over cooking the heart. Once fully trimmed, cut into 1 inch cubes or ¾ inch cubes.
2. In a small bowl, whisk together red wine vinegar, olive oil, garlic cloves, cumin, onion powder, salt and black pepper. Taste and adjust seasoning as needed.
3. In a large glass dish, add beef heart cubes and pour in the marinade. Give it a good mix making sure the marinade is evenly dispersed over all the heart and press into a single layer. Cover and let sit for at least 12 hours in the fridge; however, we like to marinade for 24 hours so it’s super tender and full of flavor. Mix at least once throughout the day.
4. When beef heart cubes are done marinating, preheat the grill to high. This can also be cooked with a cast iron skillet on medium-high heat.
5. Optional to thread onions and peppers onto skewers with beef heart. In a small bowl toss onions and peppers with olive oil.
6. Thread the beef heart cubes onto 8 to 10 metal skewers. If adding veggies, thread a couple pieces and then add beef heart. Repeat until all skewers are full with veggies and beef heart. If using wooden skewers they must be soaked in water first.
7. Add the skewers to the grill over high heat for about 5 to 6 minutes total. Turn the skewers once or twice to get a nice brown crust. These cubes will cook fast with high heat. Since the heart is not marbled like a traditional steak, leave the cubes on the medium-rare to medium side to prevent toughness.
8. Enjoy hot with corn on the cob, sweet potatoes or grilled veggies!
9. Store leftovers in an airtight container in the fridge for up to 4 days.