Traditional heart skewers where cleaned lamb heart is seasoned, threaded onto skewers, and grilled over embers. This lean, protein-rich delicacy, enjoyed by offal lovers, cooks with a lightly crisp exterior and tender interior thanks to the aroma of the embers.
Clean the veins and membranes from the lamb heart and cut it into large cubes. Toss with olive oil, thyme, red pepper flakes, salt, and black pepper, and let rest for 15 minutes.
Thread the heart pieces onto skewers, alternating with pieces of pepper and onion. Do not pack the pieces too tightly.
Cook the skewers over medium-high charcoal, turning, until the outside is browned. Caution: Do not overcook, or the heart toughens; it takes about 10-12 minutes. Serve hot.
Important: Cleaning the veins and membranes from the heart is necessary for a smooth texture. Caution: Cook the heart briefly over the coals, just until browned outside; overcooked heart turns tough. Offal must be fully cooked but not dried out. Contains no tree nuts, no gluten.
The olive oil added while marinating the heart pieces both delays burning over the coals and softens the meat. You can enrich the skewers by alternating pieces of pepper and onion in between.
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