A quick Turkish offal favourite, grilled lamb heart is made by marinating thinly sliced lamb heart with spices, briefly pre-cooking it in a pressure cooker and finishing it on the grill for a few minutes. The pre-cook makes it easier to cook evenly on the grill.
Mix the sliced lamb heart with the olive oil, crushed garlic cloves, cumin, chilli flakes and salt, and let it sit for 10 minutes.
Pre-cook the marinated heart in the pressure cooker with a little water, lid closed, for 5 minutes from the first hiss.
Drain the pre-cooked slices and thread them onto skewers.
Grill over high heat on a preheated grill, turning, for 5 minutes on all sides.
Grill the heart for just a few minutes; overcooking toughens it and leaves a rubbery texture.
Trimming away the veins and membranes while slicing the heart noticeably improves both appearance and chewability.
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