Grilled Heart Recipe

Photograph: Robyn Lee

Recipe Facts



Active: 15 mins
Total: 8 hrs 15 mins
Serves: 4 servings

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  • 10 to 12 ounces heart (beef, venison, yak, or other)
  • for the marinade:
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1/2 teaspoon cumin or coriander, optional
  • 1 jalapeño, thinly sliced, optional
  • to garnish:
  • segments of lime, for squeezing


  1. To prepare heart, remove the gristle and sinews in the cavity by slicing them away. Cut the heart into 1-inch cubes.

  2. Place the cubes of heart into a medium sized mixing bowl. Add all the ingredients for the marinade and mix well. Cover the bowl with plastic wrap and refrigerate overnight, or up to a day.

  3. Skewer the meat, about 4 to 5 cubes per skewer. Grill over high heat until slightly charred on the surface and rare to medium-rare inside, about 3 minutes. Turn the the skewers over mid-way. Serve immediately, with lime to squeeze over the heart.

Special equipment

barbecue skewers, grill or broiler in oven

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