Prep Time
-
Cooking Time
15m
Serves
4
Fuel
Gas
Ingredients
Method
01.
Soak 8 bamboo skewers in warm water for 20 minutes before using or use metal skewers.
02.
Cut all the fat, vessels, veins and sinew off the beef heart, then cut into 3 cm cubes. Thread 3–4 cubes onto each skewer and set aside on a tray.
03.
To make the sauce, place the garlic and a little salt in a mortar and crush with the pestle. Add the chilli, parsley and coriander and pound to a paste. Stir through the vinegar, cumin and olive oil, then taste and season with salt and pepper.
04.
Pour half the sauce over the skewers, cover and place in the fridge to marinate for at least 2 hours, or ideally overnight. Place the remaining sauce in the fridge.
05.
When you are ready to serve, heat BBQ to medium–hot and grease with a little coconut oil. Season the skewers with salt and pepper and cook for 2 minutes on each side, or until cooked to your liking. Remove from heat and leave to rest in a warm place for 5 minutes.
06.
Serve with the remaining chimichurri sauce on the side.
