Grilled Heart Kebabs with Herb Vinaigrette

affiliate links
This post contains affiliate links to products I own or swoon over… See my full disclosure here.

Would you believe me if I told you? There was a time I didn’t like grilling. Yep. I “let” The Mister handle all the grilling. I prepped the food, he grilled it. Now?

Pfft. Move over. I got this. πŸ˜‰

Grilled Heart Kebabs with Herb Vinaigrette | Enjoying this Journey...

I’ve made this dish for the family with both beef heart and chicken hearts, each with great results and approval from both kids and The Mister. Luv especially likes the chicken hearts because they’re smaller, individual hearts. She thinks they’re cute. πŸ˜‰

Grilled Heart Kebabs with Herb Vinaigrette | Enjoying this Journey...

If you use beef heart, just make sure the heart is clean and well-trimmed before slicing it into smaller “bites”. Since I source heart from US Wellness Meats, there’s little to no trimming I have to do; but for those that need to trim their heart, there are simple instructions on YouTube.

Grilled Heart Kebabs with Herb Vinaigrette
Author: 
Recipe type: Entree
Cuisine: AIP, Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Enjoy a nutrient boost with these grilled heart kebabs!
Ingredients
Brine:
  • 1 cleaned and trimmed beef heart, cut into ½ inch chunks *OR* 1 lb chicken hearts
  • 1 quart filtered water
  • 1 TB sea salt
  • 1 tsp raw honey
Herb vinaigrette:
  • ½ cup chopped herbs (any combination of parsley, cilantro, basil, tarragon, etc.)
  • 1 garlic clove, pressed
  • 2-4 TB EVOO
  • 1 lemon, zested and juiced
  • 1 tsp raw honey
  • ¼ tsp sea salt
Instructions
Brine:
  1. In a large glass bowl, whisk together water, salt, and honey until dissolved. Submerge heart. Cover and refrigerate anywhere from three hours to overnight.
Vinaigrette:
  1. In a food processor, pulse herbs, garlic, 2 TB olive oil, lemon zest, lemon juice, honey, and salt until blended. Stream in more olive oil if needed. Set aside until ready to serve.
Grill:
  1. Heat grill to a medium-high flame.
  2. In the meantime, pierce the heart pieces onto 4-6 stainless skewers (beef heart will yield more meat than chicken hearts), careful of your fingers.
  3. Brush the grill grate with a bit of avocado oil and carefully place skewers on direct heat.
  4. Let cook 3-5 minutes before flipping with tongs (mindful that the skewers are HOT) and let the heart finish cooking to your liking.
  5. Serve immediately with prepared herb vinaigrette.

Enjoying this Journey AIP recipes

See more aip foodstuffs on this board!

Follow Enjoying this Journey’s board AIP Foodstuffs on Pinterest.

Grilled Heart Kebabs with Herb Vinaigrette | Enjoying this Journey...
I appreciate you taking the time to leave a comment! I do my best to reply to each one, so be sure to check back. β™₯ If you enjoyed this post, please subscribe to make sure you don't miss a post.

  7 comments for “Grilled Heart Kebabs with Herb Vinaigrette

  1. Erin
    August 21, 2016 at 5:13pm

    Hey Erin, 1 whole beef heart is enormous. I’m assuming since you said you could sub 1 lb chicken hearts that you meant a 1-lb portion of beef heart? Just checking-don’t want to get the ratios wrong! Thanks!

    • August 21, 2016 at 5:46pm

      The beef hearts I’ve been getting from US Wellness Meats are 1.25 lb and their chicken heart packages are usually 1 lb packages – that’s why I say if you use chicken hearts you’ll have a smaller yield. I still use the same brine and vinaigrette. It’s just a smaller yield with chicken hearts. I hope that makes sense! πŸ™‚

      • Erin
        September 4, 2016 at 9:36am

        Yep! Thanks! Looking forward to trying this out before grilling “season” is over (though I’ve really enjoyed having my husband grill almost every night-less work for me!-hopefully, he’ll still be willing to go out there as it gets colder).

        • September 4, 2016 at 12:34pm

          Ha! Yes, I don’t think we’ll be done grilling any time soon. At our old home we were known to grill while holding an umbrella. πŸ˜‰

  2. Evelyn W
    October 16, 2016 at 10:57am

    I have a deer heart that I am trying to find a good recipe to use it in. Would it work here?

    • October 16, 2016 at 12:28pm

      Hi, Evelyn! You definitely can use venison heart; keep an eye on it though while it cooks. πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge