Print Recipe

Thai Chili Beef Heart Skewers

  • 1 lb beef heart, cut into thin strips (that's approximately one-third the beef heart pictured below)
  • 1-2 bell peppers, cubed
  • 1 onion, cubed

For the marinade: ­

  • 2 Tbsp lime juice or apple cider vinegar
  • 1 Tbsp coconut sugar
  • 4- ­5 dashes fish sauce (this is your salt)
  • 1- ­2 tsp Thai red chili paste (depending on how spicy you want it - I use Mae Ploy brand)
  • 2 Tbsp toasted sesame oil

Instructions

  1. With a very sharp knife, cut heart in half. Trim off valves and sinew (reserve for making stock or grinding into burger meat).
  2. Cut into one-quarter inch slices. Places in a large dish.
  3. Add marinade. Let sit for at least 30 minutes.
  4. Using kabob skewers, alternate slices of beef heart, bell pepper, and onion. Brush leftover marinade over entire skewer (share the love with the veggies!).
  5. Grill over hot charcoals for 3 min. When lightly brown, flip, and grill for another 3 min. Serve.