A traditional skewer of lamb heart, cleaned, seasoned, and grilled over hot coals. This lean, protein-rich offal dish has lightly crisp edges and a tender center with a smoky flavor.
Remove the veins and membranes from the lamb heart and cut it into large cubes. Toss with the olive oil, thyme, red pepper flakes, salt, and black pepper. Let marinate for 15 minutes.
Thread the heart pieces onto skewers, alternating with pepper and onion. Do not pack the pieces too tightly.
Grill the skewers over medium-high coals, turning until browned on the outside. Caution: Do not overcook or the heart will become tough; it takes about 10-12 minutes. Serve hot.
Important: Remove the veins and membranes from the heart for a smooth texture. Grill the heart briefly over hot coals until browned outside; overcooking makes it tough. The offal must still be cooked thoroughly without drying it out. Contains no nuts or gluten.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
